Part 1 Raw Mozzarella Recipes- www.ChefOfThePeople.com
Hey all you raw dogs! Join Chef of the People Nathan Donahoe as he demonstrates his most famous recipe, Raw Mozzarella and Ricotta! Don’t be sad if you are lactose intolerant, you can eat this Caprese Salad because it is made with raw milk. Free Your Palate! www.ChefOfThePeople.com All rights reserved. Community Cooking. Used by Permission. david wolfe raw food chef aajonus vonderplanitz gabriel cousins vegan cooking health organic julia child emeril Julia Child Rachael Ray Bobby Flay Paula Deen Giada De Laurentiis weston price sally fallon mario batali
BTW, the whey I’m talking about is indeed from yogurt made from “raw” milk.
Nathan, I have whey in the fridge from making yogurt. Can that whey be used “as is” to make your version of mozzarella, or do I need to let it sit out and turn to vinegar first?
Thanks, Dale
He should wear gloves.
Hey Melody! The whey is very drinkable, I like to use it as a raw sports drink. You can even add a little raw honey to it. Please see the update to the recipe (2:37) in order to get a more consistent end product where I recommend adding lemon juice (not meyer or sweet lemons) instead of whey. It comes out just as good and you don’t have to wait all that time for the whey to turn vinegar. Please comment back and let me know how that helps!
Hi Nathan! Waited to try the recipe until I had a definite “vinegar.” Followed the recipe and produced a tasty cheese though a smaller volume than tin your video and leaving a more milky than clear whey. Where did I goof up? BTW the whey tastes quite mild and sweet – is it drinkable?
Thanks, Melody
Thanks – I will definitely give the whey another go but skim off the “white” stuff (before it turns blue & starts answering back). Would love to see more pd vids.
Cheers, Melody
Hey Melody! Sorry it took so long to get back to you. I didn’t notice I had a comment. You can skim off the “white stuff” definitely. It is merely milk protein solids. I would wait about 2 weeks until it is ready to use. Or, check out my annotations and substitute lemon juice for whey. 1/4 cup of lemon juice per quart of milk. Let me know how it goes. Good luck!
I made raw milk cottage cheese in my pantry as per Aajonus’ directions and saved the whey (unfrigerated) with the idea of trying your recipe. I notice after a week, that more white solids are floating on top (no mold). Question 1. Do I just keep skimming off anything that forms? Question 2. Do I need to wait until the whey turns to “vinegar” before using in the recipe?
Thanks for your time,
Melody
Thanks so much for letting me know! Please comment back and let everyone know how it turned out!
Nathan COTP
great recipe. im always looking for recipes for my raw milk.
Thanks!