Making Mozzarella Cheese

Cheese recall in Grand Rapids, metro Detroit comes after tanker full of raw ...

Improper documentation of a tanker load of milk used in cheese-making has resulted in an entire week's cheese production going down the drain.

A voluntary recall was announced this morning by the Michigan Department of Agriculture and Rural Development of S. Serra Cheese Co.'s Fresh Ricotta, Fresh Mozzarella, Mozzarella Block, and Provolone Stick cheeses.

The recalled cheeses were sold to bakeries, delis, and restaurants in Grand Rapids and the greater Detroit area.

Specific products affected by this recall include: Fresh Ricotta, sold in 9-pound plastic containers with a ‘use by’ date of August 11, 2011; fresh mozzarella, sold in 5-pound plastic containers, with a ‘use by’ date of August 19, 2011; mozzarella blocks, sold in 6-pound blocks, with a ‘use by’ date of February 1, 2012; and provolone sticks, sold in 4-pound sticks, with a ‘use by’ date of February 1, 2012.

“We did everything according to protocol but someone down the line didn't,” said Fina Serra, owner of the company, which has been based in Clinton Township for 15 years after 50 years of history in Italy, she said.

The company buys its milk from Michigan Milk Producers, which markets about half of the milk in Michigan, said Carl Rasch, director of milk sales for Michigan Milk Producers Association in Novi.

MMPA pools milk from its member farms and ships the raw milk by tanker to dairies and companies such as S. Serra Cheese. Before it continues processing, each tanker must screened for the presence of any antibiotic residue that may have escaped into the milk from cows being treated for illness. Pasteurization, a heating process which kills germs that might be found in milk, will not eliminate antibiotic residue, Rasch said, so any tanker that tests positive for the presence of the medicine is rejected and destroyed.

Individuals who are allergic to antibiotics could have severe reactions to traces of drugs if they wound up in food, Rasch said.

Most dairies test on site as the milk is delivered, but for the many years MMPA has delivered S.Serra's Cheese, it has arranged to have the milk tested before delivery, Rasch said, because the cheesemaker does not have facilities to conduct the tests.

Somehow, that was not done last Monday, Aug. 1 — or if it was, there is no paperwork to prove it.

Easy Mozzarella Cheese Sticks Recipe: How to Make Mozzarella ...

Of popular American appetizers, mozzarella sticks likely tops the list. These tasty snacks are perfect for parties and social events, and they are very easy to make at home. Following is an easy mozzarella cheese sticks recipe that may be followed at home.

How to Make Mozzarella Sticks at Home Cheese Stick Recipe Ingredients 1 lb block of mozzarella cheese 2 cups original/ plain bread crumbs 1/2 cup all purpose white flour 1/2 cup grated (powdered) Parmesan cheese 2 eggs 1/2 cup milk 1 teaspoon salt 1 teaspoon dried oregano leaves, crushed 1 teaspoon dried basil leaves, crushed 4 cups vegetable oil Making Mozzarella Sticks at Home Cut the block of cheese into segments about 4 inches long, and 1/2 inch in width and height. In a large bowl, mix the bread crumbs, flour, Parmesan cheese, salt, oregano, and basil. Set this aside. In a regular bowl, beat the eggs together, and stir in the milk. Set an empty plate or tray, on which the battered cheese sticks will be placed, to the side. Lightly grease this plate or tray with butter, oil, or cooking spray. Dip a cheese strip in the egg and milk mixture, and get a solid coating all over it. Then, place the cheese, coated with egg and milk, into the bread crumb mix, and turn it over to get a coating of bread crumbs all over it. Then, place the same stick back in the eggs, and re-coat it, and then get another coating of bread crumbs on the stick, and set it on the tray or plate after it has been battered twice. Repeat this step for each bare piece of mozzarella. IMPORTANT: make sure that the sticks are breaded thoroughly. If battering twice leaves some spaces where you can see cheese through the batter, dip them in egg, and in bread crumbs again. Improper battering will cause the sticks to fall apart. Once all cheese sticks have been twice (or more) battered and placed on the plate or tray, transfer them to the freezer for at least 2 hours, so that they are frozen before frying. They may be left in the freezer, and their frying postponed, for up to one week. The sticks do need to be frozen before frying, so that the cheese does not melt too fast, before the outside has turned golden-brown, so be sure that they are frozen before frying! In a large pot, heat oil over medium heat.

Making fried eggplant, gemelli pasta with tomato cheese sauce and crostini with fresh mozzarella.... the boys at work are gonna love me!

I feel like the cheese on all the pizza I've consumed in the past 18 hours could have been spent making cooler food. Like mozzarella sticks.

Making Goat's Milk Mozzarella | Culture: the word on cheese

I love cooking. I love pesto. I love mozzarella cheese. I love making my own whipped cream. I love melted chocolate. {happyness}

Going to try this! RT @: How to Make #Mozzarella - Mozzarella #Cheese Making Demo

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