My first attempt at making mozzarella cheese from milk failed horribly. sigh The beginning was promising: the milk separated pretty easily into “curds and whey.” The finished product, however, was hard, rubbery globs, more like old caulk than cheese. I’ve been assessing the situation and I think I used too much rennet. How sad. I’m trying to psyche myself up to try it again.
mib7 has written 3 entries about this goal
After much begging from my daughter to “make it again please!”, we went to the shop today and purchased mozarella cheese curds of our own. We brought them home and I showed her what I learned to do last week. We’ll have sliced home-grown tomatoes from the garden and fresh mozarella for dinner.
I found an easy recipe in an old Mother Earth News magazine that I think I’ll try first. It calls for rennet, so I ordered an ounce bottle online from http://www.leeners.com/.
Last evening, I went to a fresh mozarella making class at a local shop. They start with cheese curd, which they also sell in the shop, so the process was pretty simplified, but still really cool and delicious. I came home with 2 pounds of fresh cheese!
I need review my recipe, make sure I have all the ingredients and equipment, get the cheese on hand eaten up—and then I’ll try it on my own.
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