Where can I get the best mozzarella?
I am looking for something not commercially packaged brands but more artisinal. Any ideas?
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- eonibm [OP]
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- sherman51
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The Cheese Boutique
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"It's better to be dead and cool...than alive and uncool!"
"It's better to be dead and cool...than alive and uncool!"
- Kiraly
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Duso's on Granville Island is where I go for good mozza. You don't say where you are, but I'm pretty sure I can guess.
I'm going To go out On a limb heRe and guess that yOu're iN SaskaToOn?
- eonibm [OP]
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Your exacTly right I am in that gOdforsaken wRetched place tONighT SaskatOon.
- Guest9338487
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Quality Cheese in Woodbridge makes fresh mozzarella every day. Their burratta has won awards (and so has their ricotta, but that's not what you asked for).
- eonibm [OP]
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Great thanks. That was the kind of info I was looking for. I am going to buy some from them.tjindersingh wrote: ↑ Quality Cheese in Woodbridge makes fresh mozzarella every day. Their burratta has won awards (and so has their ricotta, but that's not what you asked for).
- cRaZyRaVr
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Highland Farms.
- eonibm [OP]
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Quality Cheese does indeed have great fresh mozzarella. A bit far to travel from the city though.
- eonibm [OP]
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When I purchased it they placed the mozzarella in a plastic container without any of the liquid. I found it odd that they omitted it yet they store it in liquid. Is the liquid necessary to help preserve it? They said it is good for 5 days. I note that when I buy pre-packaged Fior de Latte or Buffalo Mozzarella it is always in liquid so I was wondering. Does anyone know?
- KanataKG
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Make your own? I haven't tried making mozzarella, but I've made queso fresco, which is basically 1 step and 1 ingredient short of mozza.
All you need is:
- whole milk
- citric acid or vinegar
- liquid rennet
- water
https://www.epicurious.com/ingredients/ ... me-gallery
All you need is:
- whole milk
- citric acid or vinegar
- liquid rennet
- water
https://www.epicurious.com/ingredients/ ... me-gallery
- eonibm [OP]
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I like to do a lot of my things from scratch but I think I'll skip trying to make mozzarella. I watched a segment on CBS Sunday Morning (best and 2nd longest running show on TV btw, 9am Sundays) last Sunday on making mozzarella and it takes more than 6 months to be able to perfect it.superfresh89 wrote: ↑ Make your own? I haven't tried making mozzarella, but I've made queso fresco, which is basically 1 step and 1 ingredient short of mozza.
All you need is:
- whole milk
- citric acid or vinegar
- liquid rennet
- water
https://www.epicurious.com/ingredients/ ... me-gallery
- KanataKG
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I do highly recommend making queso fresco at home though. It was one of the easiest things I've DIY'd and was super delicious. Look up some mexican recipes for ideas on how to use it up.eonibm wrote: ↑ I like to do a lot of my things from scratch but I think I'll skip trying to make mozzarella. I watched a segment on CBS Sunday Morning (best and 2nd longest running show on TV btw, 9am Sundays) last Sunday on making mozzarella and it takes more than 6 months to be able to perfect it.
You could also press it in cheese cloth to make paneer/halloumi
- UrbanPoet
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Oooo rly?tjindersingh wrote: ↑ Quality Cheese in Woodbridge makes fresh mozzarella every day. Their burratta has won awards (and so has their ricotta, but that's not what you asked for).
I’m always down for a good burratta.
I love that stuff!
- eonibm [OP]
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Quality Cheese's mozzarella is exquisite!
- lecale
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If it's yellow it's whey (fancy) and if it's grey it's brine (usual). It just helps the cheese maintain its texture. Then again, refrigeration messes with texture too. I wouldn't replace it because if you go too salty or not salty enough you will mess with the intended salt levels in your cheese. Also you could add unwanted flavours like the iodine in table salt or minerals in fancy salt.eonibm wrote: ↑ When I purchased it they placed the mozzarella in a plastic container without any of the liquid. I found it odd that they omitted it yet they store it in liquid. Is the liquid necessary to help preserve it? They said it is good for 5 days. I note that when I buy pre-packaged Fior de Latte or Buffalo Mozzarella it is always in liquid so I was wondering. Does anyone know?
- eonibm [OP]
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I was just wondering if they should have put the liquid it was already in with it. The bucket the mozza was in was full to the brim so they easily could have so I was curious why they did not.lecale wrote: ↑ If it's yellow it's whey (fancy) and if it's grey it's brine (usual). It just helps the cheese maintain its texture. Then again, refrigeration messes with texture too. I wouldn't replace it because if you go too salty or not salty enough you will mess with the intended salt levels in your cheese. Also you could add unwanted flavours like the iodine in table salt or minerals in fancy salt.
- OrangeBerry
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Isn't Bocconcini mozza also?
- eonibm [OP]
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Yes. That's actually what I bought but next time I will buy larger balls as they are easier to cut into slices to place on pizza.OrangeBerry wrote: ↑ Isn't Bocconcini mozza also?
- bonterra
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