Posted April 08, 2015
high rated
It might be a bit silly, but I wanted to share our pizza with the good folks in the GOG forum community. I've been wanting to "give back" to the community for a while, and this is one of the few ways I've come up with to do so.
Making pizza "from scratch" is a long and involved process of varying stages. I'm going to share the stages with you all and then share the completed product (fresh baked PIZZA!) All of our ingredients are organic with no additives whatsoever.
Step #1:
Make cheese.
My girlfriend does this step exclusively. We use a "quick mozzarella" recipe that uses organic vegetable rennet ("pure" cheese making uses no rennet, most cheeses you find today in a store use animal or vegetable rennet.)
We buy 2 gallons of local grass-fed raw milk. The milk sits out until it is room temperature. Then it is dumped into a large pot and gets warmed very slowly to 90 degrees whilst stirring to keep the heat even. This starts the separation of the curds from the whey. (attachs. #1-4)
Once at 90 degrees and the curds have a good firmness to them, they get cut (with a very long super-sharp knife.) Next, the whey gets poured off and then is further separated from the curds by slow warming that removes more and more of the whey. She separates them into 2 balls for easy handling. (attachs. #5-7)
Once the whey is removed, the remaining curds get squeezed into two cheeseballs. The cheeseballs cool and then are wrapped in cheesecloth and put in the refrigerator for ~24 hours to harden. It's then shredded and put in the freezer for future use on PIZZA! (attachs. #8-10)
Step #2:
Make sauce.
I grow the tomatoes in my (again, completely organic) garden. I usually grow more than 10 varieties and they all contribute to the sauce. There are red, orange, and yellow tomatoes which give the sauce a lovely color. I freeze them by the gallon and make sauce throughout the year. This batch is about 3 gallons of tomatoes.
Tomatoes, garlic, onions, salt, and a little olive oil all get blended together.
Sometimes the batches have herbs, onions, and peppers that we also grew ourselves, but not this batch (and this batch has 0 peppers.) We've never gotten to growing our own garlic, yet. It then gets cooked down.
(attachs. #11-13)
Making pizza "from scratch" is a long and involved process of varying stages. I'm going to share the stages with you all and then share the completed product (fresh baked PIZZA!) All of our ingredients are organic with no additives whatsoever.
Step #1:
Make cheese.
My girlfriend does this step exclusively. We use a "quick mozzarella" recipe that uses organic vegetable rennet ("pure" cheese making uses no rennet, most cheeses you find today in a store use animal or vegetable rennet.)
We buy 2 gallons of local grass-fed raw milk. The milk sits out until it is room temperature. Then it is dumped into a large pot and gets warmed very slowly to 90 degrees whilst stirring to keep the heat even. This starts the separation of the curds from the whey. (attachs. #1-4)
Once at 90 degrees and the curds have a good firmness to them, they get cut (with a very long super-sharp knife.) Next, the whey gets poured off and then is further separated from the curds by slow warming that removes more and more of the whey. She separates them into 2 balls for easy handling. (attachs. #5-7)
Once the whey is removed, the remaining curds get squeezed into two cheeseballs. The cheeseballs cool and then are wrapped in cheesecloth and put in the refrigerator for ~24 hours to harden. It's then shredded and put in the freezer for future use on PIZZA! (attachs. #8-10)
Step #2:
Make sauce.
I grow the tomatoes in my (again, completely organic) garden. I usually grow more than 10 varieties and they all contribute to the sauce. There are red, orange, and yellow tomatoes which give the sauce a lovely color. I freeze them by the gallon and make sauce throughout the year. This batch is about 3 gallons of tomatoes.
Tomatoes, garlic, onions, salt, and a little olive oil all get blended together.
Sometimes the batches have herbs, onions, and peppers that we also grew ourselves, but not this batch (and this batch has 0 peppers.) We've never gotten to growing our own garlic, yet. It then gets cooked down.
(attachs. #11-13)
Attachments:
milk_2_gallons.jpg (464 Kb)
milk_thermo.jpg (430 Kb)
milk_curdinga.jpg (478 Kb)
milk_curdsa.jpg (437 Kb)
cut_curdsa.jpg (480 Kb)
curds_wheya.jpg (320 Kb)
curds_and_wheya.jpg (486 Kb)
cheese_balltry.jpg (482 Kb)
cheeseball.jpg (451 Kb)
cheeseball02.jpg (494 Kb)
cheesecloth.jpg (497 Kb)
tomatoesa.jpg (485 Kb)
blended_tomatoes.jpg (488 Kb)
sauce_starta.jpg (494 Kb)
Post edited April 08, 2015 by drealmer7