Pretty decent organic tomatoes at the market yesterday so I grabbed some.
So lunch was caprese. I got some decent fresh mozzarella from TJs, sliced
the tomatoes and arranged them in a ring with the mozz and leaves of fresh
basil from my garden picked seconds earlier. Salt, pepper and EVO.

Man, that is some good eating. So aromatic and tasty.

Paul M. Cook wrote:
> Pretty decent organic tomatoes at the market yesterday so I grabbed some.
> So lunch was caprese. I got some decent fresh mozzarella from TJs, sliced
> the tomatoes and arranged them in a ring with the mozz and leaves of fresh
> basil from my garden picked seconds earlier. Salt, pepper and EVO.
>
> Man, that is some good eating. So aromatic and tasty.
>
>


It's one of our favorites. If I don't have fresh mozzarella at home
it's also good with mild goat cheese as a substitute or feta in a real
pinch.

gloria p

"Gloria P" > wrote in message
...
> Paul M. Cook wrote:
>> Pretty decent organic tomatoes at the market yesterday so I grabbed some.
>> So lunch was caprese. I got some decent fresh mozzarella from TJs,
>> sliced the tomatoes and arranged them in a ring with the mozz and leaves
>> of fresh basil from my garden picked seconds earlier. Salt, pepper and
>> EVO.
>>
>> Man, that is some good eating. So aromatic and tasty.
>
>
> It's one of our favorites. If I don't have fresh mozzarella at home it's
> also good with mild goat cheese as a substitute or feta in a real pinch.
>

I just may try the feta cheese since I usually have it. With a squeeze of
lemon, perhaps.

Paul

On Mon, 13 Jul 2009 15:53:20 -0600, Gloria P >
shouted from the highest rooftop:

>Paul M. Cook wrote:
>> Pretty decent organic tomatoes at the market yesterday so I grabbed some.
>> So lunch was caprese. I got some decent fresh mozzarella from TJs, sliced
>> the tomatoes and arranged them in a ring with the mozz and leaves of fresh
>> basil from my garden picked seconds earlier. Salt, pepper and EVO.
>>
>> Man, that is some good eating. So aromatic and tasty.
>>
>
>It's one of our favorites. If I don't have fresh mozzarella at home
>it's also good with mild goat cheese as a substitute or feta in a real
>pinch.

Sometimes I'll add some black olives (Greek or Spanish depending on my
mood) to the feta, maybe some thinly sliced red onion and, if I'm
taking it to eat on the beach, a few anchovies.

--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Jul 13, 5:24*pm, "Paul M. Cook" > wrote:
> Pretty decent organic tomatoes at the market yesterday so I grabbed some.
> So lunch was caprese. *I got some decent fresh mozzarella from TJs, sliced
> the tomatoes and arranged them in a ring with the mozz and leaves of fresh
> basil from my garden picked seconds earlier. *Salt, pepper and EVO.
>
> Man, that is some good eating. *So aromatic and tasty.

Yum! One of my favorite ways to use tomatoes. Also good with a little
balsamic for a change once in a while.

Kris

"Paul M. Cook" ha scritto nel messaggio
> Pretty decent organic tomatoes at the market yesterday so I grabbed some.
> > So lunch was caprese. I got some decent fresh mozzarella from TJs,
> sliced the tomatoes and arranged them in a ring with the mozz and leaves
> of fresh > basil from my garden picked seconds earlier. Salt, pepper and
> EVO.
>
> Man, that is some good eating. So aromatic and tasty.

Last week I had visitors from Peru here. I took them to the buffalo farm
and we watched the mozzarella being formed then toted 600 grams home with
us, With some tomatoes-- not local yet-- and basil from my pots and some
Umbrian oil, everyone was happy. Next morning they both had the two balls
left over for breakfast.

There are lots of good things in the world, but none of them are actually
better than mozzarella bufala just 7 hours old.

"bob in nz" ha scritto nel messaggio
Gloria P > shouted from the highest rooftop:
>
>>Paul M. Cook wrote:
>>> So lunch was caprese. I got some decent fresh mozzarella from TJs,
>>> sliced >> the tomatoes and arranged them in a ring with the mozz and
>>> leaves of fresh
>>> basil from my garden picked seconds earlier. Salt, pepper and EVO.

>>It's one of our favorites. If I don't have fresh mozzarella at home
>> >>it's also good with mild goat cheese as a substitute or feta in a real
>> >>pinch.
>
> Sometimes I'll add some black olives (Greek or Spanish depending on my>
> mood) to the feta, maybe some thinly sliced red onion and, if I'm
> taking it to eat on the beach, a few anchovies.

I love Greek salad, and that's just what I eat in Greece, as you described.
It can't be Caprese, because they do not have feta in Capri.

Paul M. Cook wrote:

> Pretty decent organic tomatoes at the market yesterday so I grabbed
> some. So lunch was caprese. I got some decent fresh mozzarella from
> TJs, sliced the tomatoes and arranged them in a ring with the mozz
> and leaves of fresh basil from my garden picked seconds earlier. Salt,
> pepper and EVO.
> Man, that is some good eating. So aromatic and tasty.

Caprese is really a wonderful dish, so easy to arrange and so really
wonderful.
If you happen to find some, try adding a pinch of chopped fresh oregano
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

ViLco wrote:
> Paul M. Cook wrote:
>
>> Pretty decent organic tomatoes at the market yesterday so I grabbed
>> some. So lunch was caprese. I got some decent fresh mozzarella from
>> TJs, sliced the tomatoes and arranged them in a ring with the mozz
>> and leaves of fresh basil from my garden picked seconds earlier.
>> Salt, pepper and EVO.
>> Man, that is some good eating. So aromatic and tasty.
>
> Caprese is really a wonderful dish, so easy to arrange and so really
> wonderful.
> If you happen to find some, try adding a pinch of chopped fresh
> oregano

I have some really nice balsamic vinegar, too. My sil gave me a bottle
of some good stuff. I'll be picking up some mozzarella later today.

nancy

Kris wrote:
> On Jul 13, 5:24 pm, "Paul M. Cook" > wrote:
>> Pretty decent organic tomatoes at the market yesterday so I grabbed some.
>> So lunch was caprese. I got some decent fresh mozzarella from TJs, sliced
>> the tomatoes and arranged them in a ring with the mozz and leaves of fresh
>> basil from my garden picked seconds earlier. Salt, pepper and EVO.
>>
>> Man, that is some good eating. So aromatic and tasty.
>
> Yum! One of my favorite ways to use tomatoes. Also good with a little
> balsamic for a change once in a while.
>
> Kris

Yes, and garlic. Now I am reminded that I am going to scoot out
to a farm stand and see whether there are any local tomatoes.

--
Jean B.

In article >,
"Paul M. Cook" > wrote:

> Pretty decent organic tomatoes at the market yesterday so I grabbed some.
> So lunch was caprese. I got some decent fresh mozzarella from TJs, sliced
> the tomatoes and arranged them in a ring with the mozz and leaves of fresh
> basil from my garden picked seconds earlier. Salt, pepper and EVO.
>
> Man, that is some good eating. So aromatic and tasty.

Oh gods... I've always wanted to make that dish and never have yet! I
need to either grow some or gets some from the farmers market and share
it with my sister and her family. ;-d
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

"ViLco" > wrote in message
...
> Paul M. Cook wrote:
>
>> Pretty decent organic tomatoes at the market yesterday so I grabbed
>> some. So lunch was caprese. I got some decent fresh mozzarella from
>> TJs, sliced the tomatoes and arranged them in a ring with the mozz
>> and leaves of fresh basil from my garden picked seconds earlier. Salt,
>> pepper and EVO.
>> Man, that is some good eating. So aromatic and tasty.
>
> Caprese is really a wonderful dish, so easy to arrange and so really
> wonderful.
> If you happen to find some, try adding a pinch of chopped fresh oregano
> --
> Vilco
> Mai guardare Trailer park Boys senza
> qualcosa da bere a portata di mano

Really love it. I haven't found really great locally tomatoes yet but I've
been making do with hothouse until my tomato plants' fruit ripens up.

I always seem to struggle slicing the mozzarella evenly. Any tips on that?

Jon

"ViLco" > wrote in message
...
> Paul M. Cook wrote:
>
>> Pretty decent organic tomatoes at the market yesterday so I grabbed
>> some. So lunch was caprese. I got some decent fresh mozzarella from
>> TJs, sliced the tomatoes and arranged them in a ring with the mozz
>> and leaves of fresh basil from my garden picked seconds earlier. Salt,
>> pepper and EVO.
>> Man, that is some good eating. So aromatic and tasty.
>
> Caprese is really a wonderful dish, so easy to arrange and so really
> wonderful.
> If you happen to find some, try adding a pinch of chopped fresh oregano
> --

I've got tons of it in a planter. I think I can spare some.

Paul

"Zeppo" > wrote in message
...
>
> "ViLco" > wrote in message
> ...
>> Paul M. Cook wrote:
>>
>>> Pretty decent organic tomatoes at the market yesterday so I grabbed
>>> some. So lunch was caprese. I got some decent fresh mozzarella from
>>> TJs, sliced the tomatoes and arranged them in a ring with the mozz
>>> and leaves of fresh basil from my garden picked seconds earlier. Salt,
>>> pepper and EVO.
>>> Man, that is some good eating. So aromatic and tasty.
>>
>> Caprese is really a wonderful dish, so easy to arrange and so really
>> wonderful.
>> If you happen to find some, try adding a pinch of chopped fresh oregano
>>
>> --
>> Vilco
>> Mai guardare Trailer park Boys senza
>> qualcosa da bere a portata di mano
>
> Really love it. I haven't found really great locally tomatoes yet but I've
> been making do with hothouse until my tomato plants' fruit ripens up.
>
> I always seem to struggle slicing the mozzarella evenly. Any tips on that?
>

Use your sharpest, thinnest non serrated knife, heat it in boiling water.
It will slice through the cheese like a hot knife through cheese.

Paul

On Tue, 14 Jul 2009 09:02:04 +0200, "Giusi" >
shouted from the highest rooftop:

>
>"bob in nz" ha scritto nel messaggio
>Gloria P > shouted from the highest rooftop:
>>
>>>Paul M. Cook wrote:
>>>> So lunch was caprese. I got some decent fresh mozzarella from TJs,
>>>> sliced >> the tomatoes and arranged them in a ring with the mozz and
>>>> leaves of fresh
>>>> basil from my garden picked seconds earlier. Salt, pepper and EVO.
>
>>>It's one of our favorites. If I don't have fresh mozzarella at home
>>> >>it's also good with mild goat cheese as a substitute or feta in a real
>>> >>pinch.
>>
>> Sometimes I'll add some black olives (Greek or Spanish depending on my>
>> mood) to the feta, maybe some thinly sliced red onion and, if I'm
>> taking it to eat on the beach, a few anchovies.
>
>I love Greek salad, and that's just what I eat in Greece, as you described.
>It can't be Caprese, because they do not have feta in Capri.

Sadly, caprese - as described by Paul - isn't an option in the part of
New Zealand where we live because fresh mozzarella isn't available
outside of the big cities ... and we live in a remote coastal area.
But considering how much I love cheese, that may be a good thing.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

In article >,
"Paul M. Cook" > wrote:

Caprese:

> > Really love it. I haven't found really great locally tomatoes yet but I've
> > been making do with hothouse until my tomato plants' fruit ripens up.
> >
> > I always seem to struggle slicing the mozzarella evenly. Any tips on that?
> >
>
> Use your sharpest, thinnest non serrated knife, heat it in boiling water.
> It will slice through the cheese like a hot knife through cheese.
>
> Paul

I use a wire to cut all cheese any more.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

"bob in nz" > wrote in message
news
> On Tue, 14 Jul 2009 09:02:04 +0200, "Giusi" >
> shouted from the highest rooftop:
>
>>
>>"bob in nz" ha scritto nel messaggio
>>Gloria P > shouted from the highest rooftop:
>>>
>>>>Paul M. Cook wrote:
>>>>> So lunch was caprese. I got some decent fresh mozzarella from TJs,
>>>>> sliced >> the tomatoes and arranged them in a ring with the mozz and
>>>>> leaves of fresh
>>>>> basil from my garden picked seconds earlier. Salt, pepper and EVO.
>>
>>>>It's one of our favorites. If I don't have fresh mozzarella at home
>>>> >>it's also good with mild goat cheese as a substitute or feta in a
>>>> >>real
>>>> >>pinch.
>>>
>>> Sometimes I'll add some black olives (Greek or Spanish depending on my>
>>> mood) to the feta, maybe some thinly sliced red onion and, if I'm
>>> taking it to eat on the beach, a few anchovies.
>>
>>I love Greek salad, and that's just what I eat in Greece, as you
>>described.
>>It can't be Caprese, because they do not have feta in Capri.
>
> Sadly, caprese - as described by Paul - isn't an option in the part of
> New Zealand where we live because fresh mozzarella isn't available
> outside of the big cities ... and we live in a remote coastal area.
> But considering how much I love cheese, that may be a good thing.
>

Mozzarella is quite easy to make, I've done it myself a few times. New
Zealand has some of the best milk in the world so I would think you could
make a darn fine cheese. All you need is milk, salt, rennet and a stove.

Paul

In article >,
"Paul M. Cook" > wrote:

> Mozzarella is quite easy to make, I've done it myself a few times. New
> Zealand has some of the best milk in the world so I would think you could
> make a darn fine cheese. All you need is milk, salt, rennet and a stove.
>
> Paul

Recipe please?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

"Omelet" > wrote in message
news
> In article >,
> "Paul M. Cook" > wrote:
>
>> Mozzarella is quite easy to make, I've done it myself a few times. New
>> Zealand has some of the best milk in the world so I would think you could
>> make a darn fine cheese. All you need is milk, salt, rennet and a stove.
>>
>> Paul
>
> Recipe please?


Well there are hundreds of web pages devoted to this, Leeners.com is where I
buy from.

The key is the milk, you must get as close to raw as you can get. If you
can get milk straight from a dairy you'll have the best luck. You want to
use whole milk but bear in mind whole milk by dairy standards has much more
fat than store bought whole milk. I add a cup of cream per gallon. All
milk sold in stores is pasteurized. Not all is homogenized, though. The
homogenized milk does not yield the best result as the fat does not
coagulate to form the curds like you want. But there are places you can get
fresh organic milk that is just pasteurized. If you have connections, pure,
raw unpasteurized milk makes the best cheese.

All you do is warm the milk, about 2 gallons, to about 88F, add your rennet
and slowly raise the temperature to 105F. Now you want to maintain the 105
for about 15 minutes. You'll have a nice heavy curd which you'll spoon off
into a strainer or cheese cloth. Then you'll cool, dry and salt the cheese
curds.

The final step is you put the dried curds into hot water and let it get
soft, then you pull it like taffy in your hands in the hot water. When it
is shiny and stretchy you form it into balls by folding it over and over
into a lump.

That's basically how it's done. You can buy everything online.

Paul

Giusi wrote:
> Last week I had visitors from Peru here. I took them to the buffalo farm
> and we watched the mozzarella being formed then toted 600 grams home with
> us, With some tomatoes-- not local yet-- and basil from my pots and some
> Umbrian oil, everyone was happy. Next morning they both had the two balls
> left over for breakfast.
>
> There are lots of good things in the world, but none of them are actually
> better than mozzarella bufala just 7 hours old.

How wonderful for your visitors, I am sure they loved it. I know I would.


Becca

In article >,
"Paul M. Cook" > wrote:

> The key is the milk, you must get as close to raw as you can get. If you
> can get milk straight from a dairy you'll have the best luck. You want to
> use whole milk but bear in mind whole milk by dairy standards has much more
> fat than store bought whole milk. I add a cup of cream per gallon. All
> milk sold in stores is pasteurized. Not all is homogenized, though. The
> homogenized milk does not yield the best result as the fat does not
> coagulate to form the curds like you want. But there are places you can get
> fresh organic milk that is just pasteurized. If you have connections, pure,
> raw unpasteurized milk makes the best cheese.
>
> All you do is warm the milk, about 2 gallons, to about 88F, add your rennet
> and slowly raise the temperature to 105F. Now you want to maintain the 105
> for about 15 minutes. You'll have a nice heavy curd which you'll spoon off
> into a strainer or cheese cloth. Then you'll cool, dry and salt the cheese
> curds.
>
> The final step is you put the dried curds into hot water and let it get
> soft, then you pull it like taffy in your hands in the hot water. When it
> is shiny and stretchy you form it into balls by folding it over and over
> into a lump.
>
> That's basically how it's done. You can buy everything online.
>
> Paul

Thank you. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Giusi wrote:
> Gloria P > shouted from the highest rooftop:
>>> Paul M. Cook wrote:
>>>> So lunch was caprese. I got some decent fresh mozzarella from TJs,
>>>> sliced >> the tomatoes and arranged them in a ring with the mozz and
>>>> leaves of fresh
>>>> basil from my garden picked seconds earlier. Salt, pepper and EVO.
>
>>> It's one of our favorites. If I don't have fresh mozzarella at home
>>>>> it's also good with mild goat cheese as a substitute or feta in a real
>>>>> pinch.

>
> I love Greek salad, and that's just what I eat in Greece, as you described.
> It can't be Caprese, because they do not have feta in Capri.
>
>

I understand. Sometimes we do not have mozzarella nella casa mia so we
use what we DO have. It's not Caprese, but with tomato, cheese, basil
and olive oil, it's still good! (And sometimes even a bit of balsamico,
too, but it makes the cheese a little tough.) ;-)

gloria p

"Paul M. Cook" > wrote in message
...
>
> "Zeppo" > wrote in message
> ...
>>
>> "ViLco" > wrote in message
>> ...
>>> Paul M. Cook wrote:
>>>
>>>> Pretty decent organic tomatoes at the market yesterday so I grabbed
>>>> some. So lunch was caprese. I got some decent fresh mozzarella from
>>>> TJs, sliced the tomatoes and arranged them in a ring with the mozz
>>>> and leaves of fresh basil from my garden picked seconds earlier. Salt,
>>>> pepper and EVO.
>>>> Man, that is some good eating. So aromatic and tasty.
>>>
>>> Caprese is really a wonderful dish, so easy to arrange and so really
>>> wonderful.
>>> If you happen to find some, try adding a pinch of chopped fresh oregano
>>>
>>> --
>>> Vilco
>>> Mai guardare Trailer park Boys senza
>>> qualcosa da bere a portata di mano
>>
>> Really love it. I haven't found really great locally tomatoes yet but
>> I've been making do with hothouse until my tomato plants' fruit ripens
>> up.
>>
>> I always seem to struggle slicing the mozzarella evenly. Any tips on
>> that?
>>
>
> Use your sharpest, thinnest non serrated knife, heat it in boiling water.
> It will slice through the cheese like a hot knife through cheese.
>
> Paul
Great idea, Paul. I will give this a try.

Jon

"Omelet" > wrote in message
news
> In article >,
> "Paul M. Cook" > wrote:
>
> Caprese:
>
>> > Really love it. I haven't found really great locally tomatoes yet but
>> > I've
>> > been making do with hothouse until my tomato plants' fruit ripens up.
>> >
>> > I always seem to struggle slicing the mozzarella evenly. Any tips on
>> > that?
>> >
>>
>> Use your sharpest, thinnest non serrated knife, heat it in boiling water.
>> It will slice through the cheese like a hot knife through cheese.
>>
>> Paul
>
> I use a wire to cut all cheese any more.
> --
> Peace! Om
>
> Life isn't about waiting for the storm to pass.
> It's about learning to dance in the rain.
> -- Anon.
>
>
> Subscribe:

Another great idea. I do believe we have a cheese board with a wire slicer
attached somewhere.

Thanks, OM.

Jon

On Tue, 14 Jul 2009 13:17:57 -0700, Paul M. Cook wrote:

> "Zeppo" > wrote in message
>>
>> Really love it. I haven't found really great locally tomatoes yet but I've
>> been making do with hothouse until my tomato plants' fruit ripens up.
>>
>> I always seem to struggle slicing the mozzarella evenly. Any tips on that?
>>
>
> Use your sharpest, thinnest non serrated knife, heat it in boiling water.
> It will slice through the cheese like a hot knife through cheese.
>
> Paul

<snort>

your pal,
blake

In article >,
Gloria P > wrote:

> Giusi wrote:
> > Gloria P > shouted from the highest rooftop:
> >>> Paul M. Cook wrote:
> >>>> So lunch was caprese. I got some decent fresh mozzarella from TJs,
> >>>> sliced >> the tomatoes and arranged them in a ring with the mozz and
> >>>> leaves of fresh
> >>>> basil from my garden picked seconds earlier. Salt, pepper and EVO.
> >
> >>> It's one of our favorites. If I don't have fresh mozzarella at home
> >>>>> it's also good with mild goat cheese as a substitute or feta in a real
> >>>>> pinch.
>
> >
> > I love Greek salad, and that's just what I eat in Greece, as you described.
> > It can't be Caprese, because they do not have feta in Capri.
> >
> >
>
> I understand. Sometimes we do not have mozzarella nella casa mia so we
> use what we DO have. It's not Caprese, but with tomato, cheese, basil
> and olive oil, it's still good! (And sometimes even a bit of balsamico,
> too, but it makes the cheese a little tough.) ;-)
>
> gloria p

I'm wondering how Queso fresca would be with classic caprise (fusion
food!) It's a fresh goat cheese and is very common around here.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
"Zeppo" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "Paul M. Cook" > wrote:
> >
> > Caprese:
> >
> >> > Really love it. I haven't found really great locally tomatoes yet but
> >> > I've
> >> > been making do with hothouse until my tomato plants' fruit ripens up.
> >> >
> >> > I always seem to struggle slicing the mozzarella evenly. Any tips on
> >> > that?
> >> >
> >>
> >> Use your sharpest, thinnest non serrated knife, heat it in boiling water.
> >> It will slice through the cheese like a hot knife through cheese.
> >>
> >> Paul
> >
> > I use a wire to cut all cheese any more.
>
> Another great idea. I do believe we have a cheese board with a wire slicer
> attached somewhere.
>
> Thanks, OM.
>
> Jon

Welcome Jon. :-)
I can get the thinnest slices with this thing:

http://i32.tinypic.com/2mguov5.jpg
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

"Omelet" > wrote in message
news
> In article >,
> Gloria P > wrote:
>
>> Giusi wrote:
>> > Gloria P > shouted from the highest rooftop:
>> >>> Paul M. Cook wrote:
>> >>>> So lunch was caprese. I got some decent fresh mozzarella from TJs,
>> >>>> sliced >> the tomatoes and arranged them in a ring with the mozz and
>> >>>> leaves of fresh
>> >>>> basil from my garden picked seconds earlier. Salt, pepper and EVO.
>> >
>> >>> It's one of our favorites. If I don't have fresh mozzarella at home
>> >>>>> it's also good with mild goat cheese as a substitute or feta in a
>> >>>>> real
>> >>>>> pinch.
>>
>> >
>> > I love Greek salad, and that's just what I eat in Greece, as you
>> > described.
>> > It can't be Caprese, because they do not have feta in Capri.
>> >
>> >
>>
>> I understand. Sometimes we do not have mozzarella nella casa mia so we
>> use what we DO have. It's not Caprese, but with tomato, cheese, basil
>> and olive oil, it's still good! (And sometimes even a bit of balsamico,
>> too, but it makes the cheese a little tough.) ;-)
>>
>> gloria p
>
> I'm wondering how Queso fresca would be with classic caprise (fusion
> food!) It's a fresh goat cheese and is very common around here.


Only one way to find out. It's all good.

Paul

In article >,
"Paul M. Cook" > wrote:

> > I'm wondering how Queso fresca would be with classic caprise (fusion
> > food!) It's a fresh goat cheese and is very common around here.
>
>
> Only one way to find out. It's all good.
>
> Paul

True dat. Now I just gotta hit the farmers market in time to get a
"real" tomato. I did not grow again this year due to the cost of
water...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

On Tue, 14 Jul 2009 14:37:07 -0700, "Paul M. Cook" >
shouted from the highest rooftop:
>
>"bob in nz" > wrote in message
>news
>> On Tue, 14 Jul 2009 09:02:04 +0200, "Giusi" >
>> shouted from the highest rooftop:
>>
>>>
>>>"bob in nz" ha scritto nel messaggio
>>>Gloria P > shouted from the highest rooftop:
>>>>
>>>>>Paul M. Cook wrote:
>>>>>> So lunch was caprese. I got some decent fresh mozzarella from TJs,
>>>>>> sliced >> the tomatoes and arranged them in a ring with the mozz and
>>>>>> leaves of fresh
>>>>>> basil from my garden picked seconds earlier. Salt, pepper and EVO.
>>>
>>>>>It's one of our favorites. If I don't have fresh mozzarella at home
>>>>> >>it's also good with mild goat cheese as a substitute or feta in a
>>>>> >>real
>>>>> >>pinch.
>>>>
>>>> Sometimes I'll add some black olives (Greek or Spanish depending on my>
>>>> mood) to the feta, maybe some thinly sliced red onion and, if I'm
>>>> taking it to eat on the beach, a few anchovies.
>>>
>>>I love Greek salad, and that's just what I eat in Greece, as you
>>>described.
>>>It can't be Caprese, because they do not have feta in Capri.
>>
>> Sadly, caprese - as described by Paul - isn't an option in the part of
>> New Zealand where we live because fresh mozzarella isn't available
>> outside of the big cities ... and we live in a remote coastal area.
>> But considering how much I love cheese, that may be a good thing.
>>
>
>Mozzarella is quite easy to make, I've done it myself a few times. New
>Zealand has some of the best milk in the world so I would think you could
>make a darn fine cheese. All you need is milk, salt, rennet and a stove.

New Zealand *used* to have some of the best milk in the world and I
*used* to make my own cottage cheese and yogurt, etc.

But all that has well and truly changed.

Thanks to all the regional (and local) dairy co-op factories being
bought, closed and/or amalgamated and put under the control of a
couple of major players there is virtually no such thing as whole,
fresh, unadulterated milk in NZ anymore.

These days, huge stainless steel tankers full of fresh milk leave the
farm and deliver it to a network of high-tech factories that process
the raw milk to remove everything that can be used for other purposes.
What we now get in New Zealand is "reconstituted" milk.

There are a few small, independent dairy factories that haven't been
taken over by the big players like Fonterra, but the closest one to us
is almost a two hour drive away and they don't sell raw milk.

However, they do make very good cheese, including Mozzarella and I'll
pick up some next time we're up that way.

http://www.mahoecheese.co.nz/

BTW - home delivery of real, whole, un-reconstituted, un-homogenised
milk (with the cream still on top) in re-usable bottles stopped
sometime in the late eighties. The degradation of milk began shortly
after that so-called "upgrade."

I also used to get fresh, raw goat's milk from a neighbouring farm
back in the late-seventies and the owner made a decent income from
sending the bulk of production to a specialist factory that turned the
milk into powder. But her small, local diary farm closed down a few
years later when coastal land values increased dramatically and
farming became less viable than selling or developing the land.

In fact, thirty-five years ago there were dairy farms all around this
part of the coast and you had to plan your drives in order to avoid
the milk tankers on our narrow (then unsealed) rural roads.

These days there is not one dairy farm left in the area. But in the
fertile inland areas where there used to be twenty or so small dairy
farms next to one another, now there is one much larger dairy farm.



--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

"bob in nz"
> BTW - home delivery of real, whole, un-reconstituted, un-homogenised> milk
> (with the cream still on top) in re-usable bottles stopped> sometime in
> the late eighties. The degradation of milk began shortly> after that
> so-called "upgrade."
>
> I also used to get fresh, raw goat's milk from a neighbouring farm> back
> in the late-seventies and the owner made a decent income from> sending the
> bulk of production to a specialist factory that turned the
> milk into powder. > These days there is not one dairy >farm left in the
> area.

It might cheer you up to know that in Europe the worm is turning. Vending
machines selling raw milk that pours into your own bottles are popping up in
commercial centers. People just got tired of crap milk and got scared after
the EU tried to make unpasteurized milk cheeses unlawful. They hadn't
realized that about 75% of European cheeses fit that description.

There are very strict standards for who can produce it and how, and loads of
advice on who may safely use it. The main possible problem is TB or Bang's
disease. Frequent inspections fix that.

Giusi wrote:
> "bob in nz"
>> BTW - home delivery of real, whole, un-reconstituted, un-homogenised> milk
>> (with the cream still on top) in re-usable bottles stopped> sometime in
>> the late eighties. The degradation of milk began shortly> after that
>> so-called "upgrade."
>>
>> I also used to get fresh, raw goat's milk from a neighbouring farm> back
>> in the late-seventies and the owner made a decent income from> sending the
>> bulk of production to a specialist factory that turned the
>> milk into powder. > These days there is not one dairy >farm left in the
>> area.
>
> It might cheer you up to know that in Europe the worm is turning. Vending
> machines selling raw milk that pours into your own bottles are popping up in
> commercial centers. People just got tired of crap milk and got scared after
> the EU tried to make unpasteurized milk cheeses unlawful. They hadn't
> realized that about 75% of European cheeses fit that description.
>
> There are very strict standards for who can produce it and how, and loads of
> advice on who may safely use it. The main possible problem is TB or Bang's
> disease. Frequent inspections fix that.
>
>
Interesting. I recently read an article, which reminded me of
UNhomogenized milk. It is hard to even find that here. I would
like it to be pasteurized in a small batch, which I gather has
better tasting results. I did find reference to raw milk in my
searches.

--
Jean B.

On Tue, 14 Jul 2009 15:10:38 -0700, "Paul M. Cook" >
wrote:

>> Recipe please?
>
>
>Well there are hundreds of web pages devoted to this, Leeners.com is where I
>buy from.
>
>The key is the milk, you must get as close to raw as you can get. If you
>can get milk straight from a dairy you'll have the best luck. You want to
>use whole milk but bear in mind whole milk by dairy standards has much more
>fat than store bought whole milk. I add a cup of cream per gallon. All
>milk sold in stores is pasteurized. Not all is homogenized, though. The
>homogenized milk does not yield the best result as the fat does not
>coagulate to form the curds like you want. But there are places you can get
>fresh organic milk that is just pasteurized. If you have connections, pure,
>raw unpasteurized milk makes the best cheese.
>
>All you do is warm the milk, about 2 gallons, to about 88F, add your rennet
>and slowly raise the temperature to 105F. Now you want to maintain the 105
>for about 15 minutes. You'll have a nice heavy curd which you'll spoon off
>into a strainer or cheese cloth. Then you'll cool, dry and salt the cheese
>curds.
>
>The final step is you put the dried curds into hot water and let it get
>soft, then you pull it like taffy in your hands in the hot water. When it
>is shiny and stretchy you form it into balls by folding it over and over
>into a lump.
>
>That's basically how it's done. You can buy everything online.

Like I didn't need one more thing on my "want to do" list. When you
say you add a cup of cream are you talking about when you use store
bought milk? I'll have to see if I can get the raw milk from a farm
out where our cottage is.

Thanks for the inspiration. It looks like the rennet isn't all that
expensive. I can probably cross the cheddar curtain and get it in
Wisconsin.

Lou

On Thu 16 Jul 2009 10:30:37a, Lou Decruss told us...

> On Tue, 14 Jul 2009 15:10:38 -0700, "Paul M. Cook" >
> wrote:
>
>>> Recipe please?
>>
>>
>>Well there are hundreds of web pages devoted to this, Leeners.com is
>>where I buy from.
>>
>>The key is the milk, you must get as close to raw as you can get. If
>>you can get milk straight from a dairy you'll have the best luck. You
>>want to use whole milk but bear in mind whole milk by dairy standards
>>has much more fat than store bought whole milk. I add a cup of cream
>>per gallon. All milk sold in stores is pasteurized. Not all is
>>homogenized, though. The homogenized milk does not yield the best
>>result as the fat does not coagulate to form the curds like you want.
>>But there are places you can get fresh organic milk that is just
>>pasteurized. If you have connections, pure, raw unpasteurized milk
>>makes the best cheese.
>>
>>All you do is warm the milk, about 2 gallons, to about 88F, add your
>>rennet and slowly raise the temperature to 105F. Now you want to
>>maintain the 105 for about 15 minutes. You'll have a nice heavy curd
>>which you'll spoon off into a strainer or cheese cloth. Then you'll
>>cool, dry and salt the cheese curds.
>>
>>The final step is you put the dried curds into hot water and let it get
>>soft, then you pull it like taffy in your hands in the hot water. When
>>it is shiny and stretchy you form it into balls by folding it over and
>>over into a lump.
>>
>>That's basically how it's done. You can buy everything online.
>
> Like I didn't need one more thing on my "want to do" list. When you
> say you add a cup of cream are you talking about when you use store
> bought milk? I'll have to see if I can get the raw milk from a farm
> out where our cottage is.
>
> Thanks for the inspiration. It looks like the rennet isn't all that
> expensive. I can probably cross the cheddar curtain and get it in
> Wisconsin.
>
> Lou
>

You can buy rennet tablets in almost any supermarket or WalMart. They are
usually located nearby the Junket dessert mixes, which are based on rennet.
The tablets are plain.

--
Wayne Boatwright
------------------------------------------------------------------------
Strawberries are the angels of the earth, innocent and sweet with
green leafy wings reaching heavenward. Jasmine Heiler

On Thu, 16 Jul 2009 17:34:32 GMT, Wayne Boatwright
> wrote:

>On Thu 16 Jul 2009 10:30:37a, Lou Decruss told us...

>> Like I didn't need one more thing on my "want to do" list. When you
>> say you add a cup of cream are you talking about when you use store
>> bought milk? I'll have to see if I can get the raw milk from a farm
>> out where our cottage is.
>>
>> Thanks for the inspiration. It looks like the rennet isn't all that
>> expensive. I can probably cross the cheddar curtain and get it in
>> Wisconsin.
>>
>> Lou
>>
>
>You can buy rennet tablets in almost any supermarket or WalMart. They are
>usually located nearby the Junket dessert mixes, which are based on rennet.
>The tablets are plain.

Goes to show what I don't know. Thanks! We're still due for a trip
to Wisconsin. It's a beautiful state but they hate those of us from
Illinois.

Lou

Paul M. Cook > wrote:


> All you do is warm the milk, about 2 gallons, to about 88F,
> add your rennet and slowly raise the temperature to 105F.

There are various different cheeses called mozzarella but
the one you'd use for making caprese is not one that is
made with rennet.

STeve

In article >,
(Steve Pope) wrote:

> Paul M. Cook > wrote:
>
>
> > All you do is warm the milk, about 2 gallons, to about 88F,
> > add your rennet and slowly raise the temperature to 105F.
>
> There are various different cheeses called mozzarella but
> the one you'd use for making caprese is not one that is
> made with rennet.
>
> STeve

Then enlighten us please? How would YOU make it?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Omelet > wrote:

> (Steve Pope) wrote:

>> Paul M. Cook > wrote:


>> > All you do is warm the milk, about 2 gallons, to about 88F,
>> > add your rennet and slowly raise the temperature to 105F.

>> There are various different cheeses called mozzarella but
>> the one you'd use for making caprese is not one that is
>> made with rennet.

>Then enlighten us please? How would YOU make it?

According to the Wikipedia page it is curdled by introduction
of whey. (I know that sounds a little odd, but I think
it's correct.)

However, I have not myself tried making it.

Steve

In article >,
(Steve Pope) wrote:

> Omelet > wrote:
>
> > (Steve Pope) wrote:
>
> >> Paul M. Cook > wrote:
>
>
> >> > All you do is warm the milk, about 2 gallons, to about 88F,
> >> > add your rennet and slowly raise the temperature to 105F.
>
> >> There are various different cheeses called mozzarella but
> >> the one you'd use for making caprese is not one that is
> >> made with rennet.
>
> >Then enlighten us please? How would YOU make it?
>
> According to the Wikipedia page it is curdled by introduction
> of whey. (I know that sounds a little odd, but I think
> it's correct.)
>
> However, I have not myself tried making it.
>
> Steve

Ok.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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