Kid just loves him some cows (komos) wrote,
Kid just loves him some cows

What the hell, people?

I have now attempted making Ricki Carroll's "30-Minute Mozarella" three times, and have been moderately successful only once. This is a frighteningly simple recipe whose successes are lauded again and again on the internets, but my attempts have produced little better than vaguely mozarella-flavored brain-like orbs. Taffy consistency? Try cottage cheese.

The curd is behaving exactly as Carroll describes ultra-pasteurized milk would - ricotta consistency, and with curds that just don't ever come together. What's weird is that this is happening with Shaw Farm milk, which claims a low-temperature pasteurization process - a claim that's supported by the fact that their milk tastes like the grasses the cows fed on.

I'm stumped. Part of me is starting to believe that mozarella is just beyond my ken.

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