Sawsan from chef in disguise was our March 2013 Daring Cooks hostess! Sawsan challenges us to make our own homemade cheeses! She gave us a variety of choices to make, all of them easily accomplished and delicious!
Do you see any mozzarella in that photo up there? No? Look closer. Still no? That’s because there isn’t any. And that’s because I failed, utterly and completely, to make fresh mozzarella for this month’s Daring Cook’s challenge.
It’s ironic. The recipe I used was precise. Very precise. It gave me specific times for cooking and resting the ingredients. It provided exact temperatures to which to heat the ingredients before moving on to the next step. But what it didn't give — and what I guess I really needed — was a description of how the ingredients should have looked, smelled, tasted, and felt at each step along the way.
I think the milk was also partly to blame. The recipe called for milk that was not ultra pasteurized. It was, in fact, written in bold. Not ultra pasteurized. But sure enough, I bought ultra pasteurized milk. Which, apparently, loses its ability to set into curds. Which is essential if you want the milk to turn into mozzarella.
In any case, I ended up with this.
It tasted like mozzarella. But in terms of texture, it was all ricotta.
It was fine, crumbled on top of ravioli.
But it wasn't mozzarella.
I started to get bummed. But then I reminded myself that this is why I joined the Daring Cooks. For the challenge. Not the sure thing.