What's for supper?

[Roger]

Today I made mozzarella cheese. So I made Caprice with that and tomatoes and basil, and we had a sick cut pork chop and zucchini and sweet potato as well all cooked on the campfire. very nice!

[TheGreekTitan]

Today I made mozzarella cheese. So I made Caprice with that and tomatoes and basil, and we had a sick cut pork chop and zucchini and sweet potato as well all cooked on the campfire. very nice!

That sounds really good!!! How do you make your own mozzarella, and what is a "sick" cut pork chop? I love the way food tastes when it's cooked over a campfire.

[Roger]

That sounds really good!!! How do you make your own mozzarella, and what is a "sick" cut pork chop? I love the way food tastes when it's cooked over a campfire.

Not sick but thick lol....


The cheese was made out of regular whole milk that you buy in the grocery store. But you can't use the double pasteurized or in other words the"Organic" variety.

But the process is pretty easy although you need to keep track of temperature and stuff. You measure out a cup of water cold that's non-chlorinated and you add to it a quarter to a half of a rennet tablet. In a separate cup you measure a cup of water cold with a teaspoon and a half of citric acid. After that you put your milk in a container for heating on the stove that's big enough to hold the entire gallon. Then you stir the citric acid mixture into the milk and stir for a little bit and then you Heat it to 90° stirring constantly. When it reaches 90° then take it off the heat and add stirring the rennet solution. The milk is covered so that you can hold the temperature over that period of time between seven minutes and a half an hour it depends on the quality of your acid and rennet. After you find that the curd has set up in the milk then you run a knife through it and then you heat the curd up to 110°. After this you strain the curd from the whey I use a fine mesh sieve. The whey gets heated up 185° in the pot and then you add the curd to the hpt whey but in the cheese cloth or sieve you're using. So then the process as a matter of dipping that curd into the hot whey for about 15 seconds and then pulling it out and then stretching it and starting to form it you have to do it three times and as you do it it gets more elastic. Finally you form it into a along loaf either single or double or whatever type of of variety you want. Finally you put it in ice water to let it cool down and solidify. That's pretty much it. And it's delicious!

[TheGreekTitan]

Not sick but thick lol....


The cheese was made out of regular whole milk that you buy in the grocery store. But you can't use the double pasteurized or in other words the"Organic" variety.

But the process is pretty easy although you need to keep track of temperature and stuff. You measure out a cup of water cold that's non-chlorinated and you add to it a quarter to a half of a rennet tablet. In a separate cup you measure a cup of water cold with a teaspoon and a half of citric acid. After that you put your milk in a container for heating on the stove that's big enough to hold the entire gallon. Then you stir the citric acid mixture into the milk and stir for a little bit and then you Heat it to 90° stirring constantly. When it reaches 90° then take it off the heat and add stirring the rennet solution. The milk is covered so that you can hold the temperature over that period of time between seven minutes and a half an hour it depends on the quality of your acid and rennet. After you find that the curd has set up in the milk then you run a knife through it and then you heat the curd up to 110°. After this you strain the curd from the whey I use a fine mesh sieve. The whey gets heated up 185° in the pot and then you add the curd to the hpt whey but in the cheese cloth or sieve you're using. So then the process as a matter of dipping that curd into the hot whey for about 15 seconds and then pulling it out and then stretching it and starting to form it you have to do it three times and as you do it it gets more elastic. Finally you form it into a along loaf either single or double or whatever type of of variety you want. Finally you put it in ice water to let it cool down and solidify. That's pretty much it. And it's delicious!

Wow that is easy. Only question I have is, do you start the milk straight from the fridge or bring it to room temp first?








J/K....I believe I will continue to buy my fresh mozzarella from Costco. Thanks for the recipe though.

[Sumatra Samurai]

wow, theGreekTitan makes some serious food!

[kingbeefy]

wow, theGreekTitan makes some serious food!

This is the truth. GT plays no games with that big green egg.

[badwhale]

This is the truth. GT plays no games with that big green egg.

Actually, he told me via PM that he sometimes uses it to play tiddlywinks.

[Roger]

Wow that is easy. Only question I have is, do you start the milk straight from the fridge or bring it to room temp first?









J/K....I believe I will continue to buy my fresh mozzarella from Costco. Thanks for the recipe though.

It doesn't matter out of the fridge or room temperature. I've always done it out of the fridge.

[TheGreekTitan]

Always a crowd pleaser.

Get The Egg going with the lump and some hickory chunks. Light up my Oliva Master Blends 3, and wait for the temp to get up to 325 deg.



Set The Egg up for indirect cooking with the plate setter and a drip catch. Shove a beer and apple juice filled container up the birds butt and we are ready to cook.






Is she done yet? Hell no!



Here's the best part. We don't want the skin to burn, and we definitely don't want the chicken to be dry. Hmmm, what to do? Add bacon of course.



Let that cook for another hour or so to let the internal temp get to about 165 deg and it's dinner time.



Juicy Chicken Dance!

[dman4505]

GT that's one tastey looking bird.
Bacon makes everything taste better, pork fat rules!!!!!

Don