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 Tip for Storing Mozzarella in Whey
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Ashley

166 Posts


Posted - Jun 21 2014 :  10:58:33 PM  Show Profile  Reply with Quote
We’ve been busy making mozzarella here at the farm. After a day or two in the water bath the mozzarella will soften, especially the outer layer. To correct this, we tried storing the mozzarella in whey instead. We were pleased to find that when stored in whey, the outer layer of the cheese stays firmer for longer.

Here is what mozzarella stored in water looks like after 1 day. Notice the thin layer of soft outer skin?


Here's what mozzarella stored in whey looks like after 1 day.


To store mozzarella in whey, pour some of the whey from the batch into a bowl filled with ice and place stretched and shaped mozzarella in whey water to set. Refrigerate, covered in whey, up to 3 days, or once cooled, grate and store in freezer.

Ashley (MaryJane's DIL)
MaryJanesFarm Food Guru

maryjane

6890 Posts


Posted - Jun 22 2014 :  08:19:49 AM  Show Profile  Reply with Quote
We LOVE it when Ashley makes a batch of Mozzarella, usually 2-3 times per week. Right now, it's divine in salads. One time I put a section on my salad plate (instead of cubing it) and cut it and ate it like you would a chicken breast. Like Ashley said, our recipe also grates and stores in the freezer ... perfect for topping pizza at a later date.

MaryJane Butters, author of Milk Cow Kitchen ~ striving for the stoicism of a cow standing in the rain ~
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hudsonsinaf

56 Posts


Posted - Jun 23 2014 :  06:07:13 AM  Show Profile  Reply with Quote
Oh yum!!!!! Hoping to make some here soon.... Perfect for caprese salad :)
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CloversMum

3486 Posts


Posted - Jun 25 2014 :  8:42:00 PM  Show Profile  Reply with Quote
We were treated to some of Ashley's mozzarella this past week and it was truly amazing! (Thank you!!) I froze some of it to have on homemade pizza this week. So delicious!! Amazingly good! I'm beginning to think that once my Clover starts producing milk, I will never be able to go back to store-bought dairy products which is probably a very good thing.

Loving life and family on our Idaho farm, Meadowlark Heritage Farm; A few Jersey cows; a few alpacas; a few more goats, and even more ducks and chickens
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Ron

4666 Posts
Ronnie
Peever SD
USA

Posted - Sep 01 2014 :  9:45:49 PM  Show Profile  Reply with Quote
I think I need to move to Idaho?
All kidding aside thought (maybe) we make a wonderful soft cheese here called mascarpone. Anyone ever try it?

With a moo moo here and a moo moo there, here a moo, there a moo, everywhere a moo moo.
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maryjane

6890 Posts


Posted - Sep 01 2014 :  10:00:31 PM  Show Profile  Reply with Quote
Do you have a recipe for it you can share? I have several gallons of milk I can play with tomorrow.

MaryJane Butters, author of Milk Cow Kitchen ~ striving for the stoicism of a cow standing in the rain ~
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Ron

4666 Posts
Ronnie
Peever SD
USA

Posted - Sep 02 2014 :  06:39:25 AM  Show Profile  Reply with Quote
I will dig it out. I do it by memory, but will have to put it on paper where it will make sense. You will need the cream only and some white wine vinegar. The process is so easy and the results are wonderful. This is the type of cheese that I used in cannoli. Be prepared to say yummy.

With a moo moo here and a moo moo there, here a moo, there a moo, everywhere a moo moo.
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Ron

4666 Posts
Ronnie
Peever SD
USA

Posted - Sep 02 2014 :  2:07:18 PM  Show Profile  Reply with Quote
Mascarpone:
You will need 4 cups of heavy cream and 1 tablespoon of white wine vinegar.
1: Pour cream into the top of a large double boiler and slowly heat to 190 degree F, stir occasionally. Check the temp with a thermometer.
2: Remove from heat and stir in the vinegar, and continue to stir until the cream begins to curdle. Cover and let stand for about 15 minutes or so until the curds start to get firm.
3: Place the curds into butter muslin - lined strainer set over a large bowl. Let the curds cool, then cover and place in the fridge for 24 hours to finish draining and to firm.
4: remove the cheese put in a container and refrigerate. Can keep for several days.
Phew, much typing for an old farmer....lol..that was a labor of love. :)

With a moo moo here and a moo moo there, here a moo, there a moo, everywhere a moo moo.
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CloversMum

3486 Posts


Posted - Sep 02 2014 :  10:05:18 PM  Show Profile  Reply with Quote
This sounds yummy! And simply enough that I could try it! Thanks for writing it down, Ron.

Loving life and family on our Idaho farm, Meadowlark Heritage Farm; A few Jersey cows; a few alpacas; a few more goats, and even more ducks and chickens
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Ron

4666 Posts
Ronnie
Peever SD
USA

Posted - Sep 03 2014 :  05:23:31 AM  Show Profile  Reply with Quote
It is so easy even a man can do it. Lol.. I was amazed and delighted. I usually double them batch being I can not keep my hands off it.
You are so very welcome.

With a moo moo here and a moo moo there, here a moo, there a moo, everywhere a moo moo.
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NellieBelle

11035 Posts


Posted - Sep 03 2014 :  06:19:16 AM  Show Profile  Reply with Quote
I plan to try making it today. It sounds so good. Thanks for sharing your recipe Ron. Whoops! I need to get some white whine vinegar. I wonder if dry white wine would work. Probably not. I will get some at the store today. Thanks.
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Ron

4666 Posts
Ronnie
Peever SD
USA

Posted - Sep 03 2014 :  06:51:05 AM  Show Profile  Reply with Quote
Remember. Really watch the temp. I found out it is critical. Not too hot not too cool. :)

With a moo moo here and a moo moo there, here a moo, there a moo, everywhere a moo moo.
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maryjane

6890 Posts


Posted - Sep 05 2014 :  12:40:07 PM  Show Profile  Reply with Quote
Ashley made a batch of Ron's Mascarpone. We usually use organic white vinegar (not white wine vinegar) for our soft cheeses but we thought the white wine vinegar sounded good so Ashley picked up a bottle.

It's soft and creamy and has a very subtle flavor. I'm going to try it on toast in the morning. I can't even think of a flavor comparison but the texture seems like it's a close relative to clotted cream and fraiche. I looked online and found out that it's used to make Tiramisu. Also, I found out that I wasn't pronouncing it correctly. It's mah-car-POH-nay. Anyway, thanks Ron! BTW, how do you eat it? (Other than by the spoonful:)

MaryJane Butters, author of Milk Cow Kitchen ~ striving for the stoicism of a cow standing in the rain ~
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Ron

4666 Posts
Ronnie
Peever SD
USA

Posted - Sep 05 2014 :  2:03:06 PM  Show Profile  Reply with Quote
Well I eat it on toast,bagels,fill cannoli and pretty much where ever I use cream cheese. I also put it in small jars and give it as gifts.
As far as the vinegar we use Spectrum organic white wine vinegar. Elaine will not let anything through if it is not organic! Lol..
And you are so very welcome. After all you guys do we consider it a pleasure to contribute any way we can.
PS. Just got your book yesterday, we have proclaimed it the home dairy cow bible.

With a moo moo here and a moo moo there, here a moo, there a moo, everywhere a moo moo.
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maryjane

6890 Posts


Posted - Sep 06 2014 :  07:41:02 AM  Show Profile  Reply with Quote
Thank you Ron! I wanted to write the book I wished I'd had when I started keeping a cow. Oh my, the learning curve! Thank you for buying my book. It means a lot to me.

MaryJane Butters, author of Milk Cow Kitchen ~ striving for the stoicism of a cow standing in the rain ~
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Ron

4666 Posts
Ronnie
Peever SD
USA

Posted - Sep 06 2014 :  09:58:37 AM  Show Profile  Reply with Quote
I guess the thank you flows both ways. It is great when everyone wins. How it should be. :)

With a moo moo here and a moo moo there, here a moo, there a moo, everywhere a moo moo.
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