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Buffalo Mozzarella

post #1 of 10
11/17/05 at 10:26am
Thread Starter 
Anybody know how to make buffalo mozzarella from scratch?

I'd settle for bovine mozzarella!

thanks,
doc
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post #2 of 10
11/17/05 at 10:49am
It has been a while but I believe you have to buy the curds and cut them up into even sized cubes. In a large (wide) pot filled with water bring it to 180 degrees. The curd coes into a heavy gauge strainer and you dip this into the simmering water and stirr the curd. Stir the curd until it starts to form a complete mass. Once it is completely melted and one piece you can form it into the the small rounds. What we used to do at the restaurant I was at was roll it out and layer it with proscuitto and and roasted peppers or whatever we wanted. Then we rolled it tightly and wrapped it in serran.

Like I said it has been awhile but that is what I remember.
Thanks,

Nicko 
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post #3 of 10
11/18/05 at 10:49am
Thread Starter 
I wonder how the mozzarella curd is made? I know for fresh ricotta, a mixture of whole milk and cream curdles when you add a bit of lemon juice. I wonder if I processed the curd made that way, it turns into mozzarella?

In ignorance I'm wondering to myself if a curd is a curd?

doc
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post #4 of 10
11/18/05 at 1:02pm
We used to make our own when I worked at D'Amico, trouble is, I never learned. I could kick myself.

I can make Mascarpone though. :)
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post #5 of 10
11/18/05 at 2:05pm
I bought some buffalo mozzarella from Whole Foods the other day. it was very good but very watery.

I thought buffalo mozzarella was made from buffalo milk and not just cows milk. That's what gives it its distictive taste and rich texture. Plain old cow's milk mozzarella is pretty bland by comparison.

I've never made mozzarella or any other cheese but wouldn't you need to start with buffalo milk?

Jock
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post #6 of 10
11/18/05 at 7:55pm
start with a buffalo...seriously, it's pretty easy. Check out new england cheesemaking-they are way over priced but will give you a start.

You need good, fresh milk, rennet, salt and a pair of gloves(unless you can dip your mitts into simmering water).

Making it fresh tastes great, unfortunately i have not had much success holding it longer than a day-turns chalky, even after using additives to prolong shelflife(ascorbic acid??).

Will post a couple of recipes after i dig out my cookbooks.
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post #7 of 10
11/19/05 at 1:29am
Thread Starter 
Not lasting would seem to be consistent with something I read where an Italian restaurant guy said that while he could import it straight from Italy, he didn't bother because its only good when its freshly made and lasts mere hours.

Looking forward to your recipes dano1!

thanks,
doc
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post #8 of 10
11/25/05 at 1:28pm
Deltadoc,

Nicko was right on target.

We spend a couple days teaching basic cheese making in garde manger.

I have a nice recipe you can try, it's the same one our students learn. This will yield you 2 pounds.

6 oz(weight) salt

1 gal water

2 # cheese curd, cut into 1/4 inch cubes (you can buy/order this at a quality Italian deli)

1. Add the salt to the water and bring it to 180 F. Remove from heat.

2. Lower the cheese curd in a colander into the hot water, the curds MUST be completely submerged.

3. Work the curd with a wooden spoon, stretching it until it becomes a smooth, but stringy mass. Maintain the water at a constant 160 F during this step.

4. Remove the curd from the water and continue stretching until the curd is smooth.

Working in ice water, shape the cheese into 4 oz balls, you kind of force the mass through your thumb and pointer with pressure toward the base to stretch the curd.stare wrapped in plastic or you can brine it.

This will last just over a week in the fridge.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #9 of 10
11/26/05 at 6:22pm
It is really great to hear you guys are teaching that technique Brad I always thought we were very fortunate to have that technique taught to us.
Thanks,

Nicko 
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post #10 of 10
11/29/05 at 4:52am
Thread Starter 
Thanks, Cape Chef! Sounds great! Is there a recipe for making the cheese curd? In other words, is all cheese curd the same (assuming it's made from the same mammal?)

doc
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