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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Pasta Filata (Pulled Curd) => Topic started by: OudeKaas on September 22, 2013, 07:40:41 PM
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Hi folks!
Been a while since I posted here, I kind of took a little time off from cheese to pursue other stuff, then I accidentally killed my cheese fridge over the summer by puncturing a gas line manually removing ice from the frosted over freezer section with a knife.
Anyhow, we picked up some nice raw cow's milk from a new supplier in upstate NY (Muddy River Dairy in Otego, NY . . . licensed since like April and apparently one of only 69 suppliers in the state now . . ) And not having my fridge to hand I was looking for something to do that did not involve long aging. So I decided to try mozzarella again, after having done only the 30-min recipe kind several years back when I was just starting cheesemaking. In any event today is the make day in progress, and the milk is acidifying as i write this post. We are going to start with the wiki recipe from here and see how it goes! This will be a 3.5 gal batch with thermo and I think we will look to make ricotta from the whey also. Will keep y'all posted!
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Hey,
69 raw cow milk suppliers or raw milk? Just wondering if that number includes me? I know there are 3-4 in Sullivan county alone with raw cow milk.
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Sorry for the late reply, Steff - that list was for the whole state of NY, as far as I know. Certainly it must be out of date by now though! I saw a relatively new supplier in Otsego County just recently, seems like the list must be growing all the time!
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How did it turn out? Pictures? ???