Mozzarella
Some think that Buffalo buffalo buffalo Buffalo buffalo. (Say what?) But do Buffalo buffalo buffalo buffalo mozzarella? I'm sure they don't, but that's really not my point. My point is that, I'm told, mozzarella made from anything but buffalo milk isn't really mozzarella. So I confess: I've never eaten mozzarella.
But I've eaten some pretty good faux mozarella, fresh stringy balls made from cow's milk in just the way real mozzarella is made from buffalo milk. Olive oil, tomatoes, fresh basil, mozzarella (OK, mozzarella-like string cheese), balsamic vinegar, salt and pepper. You don't need more of the recipe than that. Fling these wonderful ingredients together in pretty much any way you like, and you've got a summer delicacy.
One day soon I'm going to do something I've been wanting to do for ages. I'm going to make my own mozzarella. (OK, my own faux mozzarella—I'll stop with this now.) With a few exceptions, I'm against making my own anything. I've never had good home-made wine outside Tuscany. I've never had good home-made beer. I've never had good home-made pancetta. (Exception: I make a fantastic Lebanese pickled turnip. It's so easy: segments of baby turnip, a clove of garlic and a few slices of beet stuffed into a jar with some hot vinegar-water solution, left to soak for two weeks. Delicious.) But I figure it would be fun to try the mozzarella, especially because people say it's relatively easy to do.
I'll use this recipe, selected from a few I found on the web. I chose it for two reasons: It was written in a way that suggested that the people who wrote it knew what they were doing; and it didn't talk about putting anything in a microwave. I don't have a microwave, and I don't plan on getting one. And even if I did have one, I wouldn't trust it to make a decent cheese.
But before the fun starts, I need to get my hands on some rennet. I'll check in my local health food store, and if that doesn't work I'll get it from cheesemaking.com. I'll keep you posted.
But I've eaten some pretty good faux mozarella, fresh stringy balls made from cow's milk in just the way real mozzarella is made from buffalo milk. Olive oil, tomatoes, fresh basil, mozzarella (OK, mozzarella-like string cheese), balsamic vinegar, salt and pepper. You don't need more of the recipe than that. Fling these wonderful ingredients together in pretty much any way you like, and you've got a summer delicacy.
One day soon I'm going to do something I've been wanting to do for ages. I'm going to make my own mozzarella. (OK, my own faux mozzarella—I'll stop with this now.) With a few exceptions, I'm against making my own anything. I've never had good home-made wine outside Tuscany. I've never had good home-made beer. I've never had good home-made pancetta. (Exception: I make a fantastic Lebanese pickled turnip. It's so easy: segments of baby turnip, a clove of garlic and a few slices of beet stuffed into a jar with some hot vinegar-water solution, left to soak for two weeks. Delicious.) But I figure it would be fun to try the mozzarella, especially because people say it's relatively easy to do.
I'll use this recipe, selected from a few I found on the web. I chose it for two reasons: It was written in a way that suggested that the people who wrote it knew what they were doing; and it didn't talk about putting anything in a microwave. I don't have a microwave, and I don't plan on getting one. And even if I did have one, I wouldn't trust it to make a decent cheese.
But before the fun starts, I need to get my hands on some rennet. I'll check in my local health food store, and if that doesn't work I'll get it from cheesemaking.com. I'll keep you posted.
posted by Emmef at 11:41 AM
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