Author Topic: looking for a master mozzarella maker to come teach  (Read 1731 times)

Offline Matoli

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looking for a master mozzarella maker to come teach
« on: April 09, 2012, 06:50:59 AM »
Hi There first time on here. Looking for someone to come to Vancouver B.C. to teach making mozzarella from scratch. We are a restaurant, who wants the ability to make there own fresh mozzarella. I believe we have the faculties, to do this, but again that would be discussed. Thanks


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Offline linuxboy

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Re: looking for a master mozzarella maker to come teach
« Reply #1 on: April 09, 2012, 06:56:49 AM »
Do you mean from frozen curd, or from milk? From milk, you can't do it in a restaurant unless you have a dedicated area licensed as a plant. From curd, that's very doable, just takes a stretching and forming step.
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

Offline Matoli

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Re: looking for a master mozzarella maker to come teach
« Reply #2 on: April 10, 2012, 08:58:18 AM »
Thanks I appreciate that, I will look at Curd supplies up here and see if similar regulations apply.

Offline linuxboy

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Re: looking for a master mozzarella maker to come teach
« Reply #3 on: April 10, 2012, 09:16:33 AM »
If you are making from curd, I can send you a detailed instruction sheet.

IMHO, if you are a restaurant, be a restaurant. Don't focus on the cheesecraft from milk to finished product because then you become a cheese plant. Making from curd is a great compromise because you achieve freshness and a great story. Just personal IMHO.

As for training when making from curd.... honestly, any halfway decent chef can figure out the nuances of moisture control and final quality in one trial when starting with curd. The rest of the aspects, like speed, making burrata, braiding, smoking, etc, that might be worthwhile to learn from someone. But that also should come several weeks/months down the line, because it's an intermediate or master level of craft. Have to learn the ropes first.
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

Offline Mozzmaker

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Re: looking for a master mozzarella maker to come teach
« Reply #4 on: January 21, 2013, 02:59:26 PM »
Hello from New Jersey
How is your Mozz coming these days. I am sure you have found that the many variables make it much more than " a simple " process. That is of course if you want to have excellent chese.
I am an award making mozz maker. Semi retired from the restaurant business. I can help you and your team make The best home made mozz in Vancouver.
Feel free to give me a buzz, perhaps we can work something out.
Gino
973 476-6437
New Jersey USA  :)


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Offline margaretsmall

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Re: looking for a master mozzarella maker to come teach
« Reply #5 on: January 21, 2013, 03:16:53 PM »
I'm intrigued by the reference to 'curd' - is this a product which you can buy in USA? What is it? (Well, I know what curd is  :) - I mean what general process is used (ie cheddar, soft cheese?) and what do you use it for?
Margaret

Offline caciocavallo

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Re: looking for a master mozzarella maker to come teach
« Reply #6 on: March 21, 2013, 09:24:20 PM »
Hello from New Jersey
How is your Mozz coming these days. I am sure you have found that the many variables make it much more than " a simple " process. That is of course if you want to have excellent cheese.
I am an award making mozz maker. Semi retired from the restaurant business. I can help you and your team make The best home made mozz in Vancouver.
Feel free to give me a buzz, perhaps we can work something out.
Gino
973 476-6437
New Jersey USA  :)

Hello Mozza, Do you ever come to Montreal? Can you help with making Caciocavallo? I can come to New Jersey if you want to teach from scratch.

Offline caciocavallo

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Re: looking for a master mozzarella maker to come teach
« Reply #7 on: April 13, 2013, 05:41:39 AM »
No I am looking to make from raw milk. From curd it's really easy.

Thanks, cacio

Offline WovenMeadows

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Re: looking for a master mozzarella maker to come teach
« Reply #8 on: April 13, 2013, 06:48:10 AM »
I'm intrigued by the reference to 'curd' - is this a product which you can buy in USA? What is it? (Well, I know what curd is  :) - I mean what general process is used (ie cheddar, soft cheese?) and what do you use it for?
Margaret

In this instance, linuxboy was referring to buying frozen mozzarella curd. The mozzarella curd is a bit unique, in that once the curd has been cooked in the vat, drained, and reached the right acidity level, it can be frozen. Then later on, the curd can be thawed and heated in the hot water, for the stretching portion, for that fresh texture. Some cheesemakers and companies sell this frozen mozz curd just for this purpose, for hand stretching in restaurants and delis.