All posts tagged: mozzarella

Mozzarella Pizza

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After making Caprese Salad with my home made mozzarella, I still had about a third of the 250 grams of cheese left. There is no such thing as leftover cheese in this household and pizza is a surefire way to use up cheese. I always keep a packet of tortillas in the freezer and they’re great for pizza as you don’t need to defrost. Just start loading up with toppings and by the time you’re ready to pop into your pre-heated oven, they’re already defrosted. Four decent sized blobs of mozzarella dotted each of our four pizzas as well as prawn, capsicum, mushroom, onion, garlic, basil and tomato/mayo sauce. A perfect way to use fresh mozzarella.

Caprese Salad

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This post is part of Our Growing Edge, a monthly blogging event I have started to encourage us to try new food related things. If you have a blog and have tried something new this month, come and join this event. I put Caprese Salad on my Summer To Do List because I always loved the simple, contrasting ingredients. Summer tomatoes + soft milky mozzarella fior di latte + green fragrant basil. It looked easy but I’d never made it before. Since I just made mozzarella fior di latte from scratch, Caprese seemed to be the perfect way to enjoy it. The gist of it: Cut the mozzarella and ripe truss tomatoes into thick slices. Alternate slices on a platter. Tuck fresh whole basil leaves here and there. Finish off with a drizzle of good quality extra virgin olive oil, balsamic vinegar and salt and black pepper. Dig in with forks 🙂 Check back tomorrow to see what I made with the rest of the mozzarella.

Notes on Mozzarella

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I couldn’t stand that mozzarella eluded me. Not one to admit defeat, I tried making mozzarella one more time. Much better results! A single ball of mozzarella – enough for a meal or two – can easily set you back $10 or $15NZ.  The unhomogenised farmhouse milk I bought from our supermarket was expensive at $5 for a 2 litre bottle, makes about 250grams of mozzarella so worth the effort. I’m no expert on mozzarella, but I believe failures and learning how to correct failures give you a better understanding of the process. Failures make you better at what you do. If you never fail at something, you might never know how to correct something if it one day all goes horribly wrong. This time I used the recipe by Allison from Pease Pudding, combined with my previous research. I had to add 0.5ml of calcium chloride to Allison’s recipe as my curds refused to form even after half an hour. 5 tips on making mozzarella: If your curds refuse to form, add 0.5ml calcium …

Attempt Mozzarella

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Last week, a friend delivered some raw, organic milk to us. Lucky! They were struggling to get through the milk this week with some family away and the cow producing a whopping four to six litres a day. A day! That’s mind boggling to me. The Koala and I can go through one day’s worth in a week if we try really hard. With that in mind, sharing a milking cow with up to six other households would be wonderful. Still on the cheese making buzz, I tried my hand at mozzarella. Something must have gone terribly awry because the texture wasn’t the mozzarella I was hoping for. Instead, the nubbly, slightly crumbly, cauliflower-like balls firmed up into firm white rubber. Not my finest cheese making moment, but if anyone is looking for cheese that looks like cauliflower, look no further! Still, we grated it and melted it onto home made pizzas: smoked chicken and black olive, smoked salmon and capers. It tasted just fine. I made pizza dough for the first time in forever …