My Winter Projects.....
#11
  Re: (...)
Last fall, I promised myself I would work on making marshmallows and cheese this past winter...........never did. But today, I did make Mozzarella cheese and it just tastes so good. I've made it a couple of times, but I keep forgetting how much better homemade is.
[Image: HomemadeMozz.jpg]

so, now that I've started, it is onward and upward for more cheese!!

tomorrow will be a mushroom, crab, gouda and mozz pizza!!!

Now, on to the marshmallows.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#12
  Re: My Winter Projects..... by cjs (Last fall, I promise...)
I have yet to try this or ricotta. Keep reminding me, I really need to do it. I just usually replace it in a recipe with Gorgonzola or something because it always just tastes like nothing to me
Cis
Empress for Life
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#13
  Re: Re: My Winter Projects..... by farnfam (I have yet to try th...)
45 minutes start to finish, Cis - work in your schedule. You won't be sorry!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#14
  Re: Re: My Winter Projects..... by cjs (45 minutes start to ...)
And then, rice cooked in the Mozzarella Whey - so creamy wonderful!!!
[Image: RiceCookedinMozzwheyApr12.jpg]
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#15
  Re: Re: My Winter Projects..... by cjs (And then, rice cooke...)
Well, geez, cooking the rice in the leftovers would never have occurred to me - you are so clever! I always wanted to try my hand at cheese making - it's not like I don't have access to fresh milk from the farms around here.

Could i make fresh mozz and serve it in the restaurant? Anyone know?
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#16
  Re: Re: My Winter Projects..... by iBcookin (Well, geez, cooking ...)
Good question, Linda - don't see why not. We can cure meat, make sauces, etc. I would say it's the same. Anyone know for sure?
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#17
  Re: Re: My Winter Projects..... by cjs (Good question, Linda...)
Don't know for sure, but I saw it being done on Restaurant Impossible. I would think that as long as it is made on the premises it would be ok. I lent my cheese making book to a friend, and realized he never returned it. Thanks for the reminder, Jean!
Practice safe lunch. Use a condiment.
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#18
  Re: Re: My Winter Projects..... by cjs (Good question, Linda...)
Beautiful Cheese Jean! - Did you use curds or go from scratch? I love the idea with the rice.

I was told yesterday that the pepper jelly I made at the restaurant can not be used - because no homemade pickles, jams, jellies, etc. can be served in a restaurant. I'm going to research this. Seems off kilter. I know lots of restaurants cure their own meats, make their own cheeses (not usually aged), and their own preserves. Maybe WA law is different.
You only live once . . . but if you do it right once should be enough!
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#19
  Re: Re: My Winter Projects..... by Harborwitch (Beautiful Cheese Jea...)
Made from scratch. WA does have some peculiar laws, I'll ask around here, also.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#20
  Re: Re: My Winter Projects..... by cjs (Made from scratch. W...)
I have seen cheese making everywhere in the last few days! Pinterest has had ricotta and mozzarella . Also the Williams Sonoma catalogue had cheese making kits, and a seed sprouted for sprouts!

You all are what is happening!
Erin
Mom to three wonderful 7th graders!
The time is flying by.
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