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Quote from: Hidri Mohamed on May 31, 2014, 02:01:25 PM
maybe you don't like because I think that cheesemaker start by making the cheese that loves to eat

@+

Hi Hidri,
I agree! I started with Gouda which I love. After making five, it's time to move to the next challenge. With your "slow food" recipe for mozzarella, I would like to try it. However, I really have never tasted a mozzarella that I actually "liked". Does anyone know of an excellently flavoured reference mozzarella that I can use as a basis to strive towards?

you would have to find a real Italian deli. A salted, braided Mozzarella is to die for!

Hi Steff,
Thanks! I will head down to the Italian Centre in Edmonton and ask.

I tasted the "best" mozzarella in Edmonton today. It was made in Toronto (3,000 km away!), was formed in a brick shape, and was disappointingly bland.    The only other option, the lady told me, was a fresh bocconcini (spelling?). She admitted it was flavourless, but I tried it any way. Flavourless.

So, I still have no reference mozzarella. I'll keep looking.

Well I have finally made an almost perfect mozzarella. I have studied and researched and listened to advice and wow what a treat. I could even do the pop up ball forming through the thumb and forefinger with the buffalo milk mozzarella and the jersey milk version as we.
I have placed the balls in a 3% salt water brine and it seems to be preserving it nicely.
I do use a culture as the flavour is delightful and develops nicely after a few days.
Gianaclis's recipe is the best recipe yet.

Looks very nice! :-)

A cheese for you.

:-) Danbo

Pretty mozz - a cheese for those and for your creative business name.  I've had my share of mozz failures, and finally I asked the question "What Would Cheeses Do?" and it just came to me like a miracle . 

Thanks for my cheeses everyone and yes John I love my name too. Cheeses has really been my saviour!
I have just finished another batch of buffalo and jersey mozz - very happy with the end result once again. I love being able to squeeze a ball off between my thumb and forefinger just like the professionals. I am teaching this cheese to 9 students on Sunday and they are going to be very excited.

Looks very nice!