Once again, totally not baking but still awfully interesting...to me at least. I recently read a book called "Animal, Vegetable, Miracle" by Barbara Kingsolver a great read it makes me wish I had 1/4 of an acre and the ability to grow things. Anyway, in the book she mentions making cheese, which sounded rather good to me. So I sent away for a package of goodies that included: citric acid, and rennet tablets (vegetarian) (amongst other things. And I made cheese. Not the greatest, but just the beginning!In nut shell you add citric acid to cool milk (whole milk, pasteurized not ultra pasteurized) then heat it up. You add some rennet, let it sit, until the curds have separated, drain it, heat it up again pour out the excess whey and stretch it to create the shape. I also added thyme and lemon. That's it! For the milk I used Jersey Cows Milk which tastes pretty good - more of a warm flavor.
11 comments:
Yum, those mozza balls looks so good. I can imagine then all gooy and ooey on a Friday night pizza. Totally sinful.
AMAZING AMAZING AMAZING! I work with cheese all the time and I'm so sorry to admit that I've never thought of making my own. Thanks for such a lovely post. I'll have to check out the book. And kudos on the vegetarian rennet! Just lovely!
can I ask what kind of milk (brand, where you got it) you used? I've tried this with 4 different gallons of milk and can't get it to work. I've been told that even though my milk isn't ultra pasteurized it was pasteurized at too high of a temp (which apparently is really common). I feel disparate.
Hi Marissa,
I used a local brand that says "vat pasteurized". The brand is "Fresh Breeze Organic". Their milk is a little different in taste because some of their cows are Jersey cows, but it worked well with the mozzarella!
Good luck!
thanks so much, you've encourage me not to totally give up your little moz balls look so delicious
Your mozzarella is beautiful! I have my rennet in the fridge and am ready to try my hand at making cheese just as soon as the new kid of my fresh milk connection (e.g. the Jersey cow down the road) grows up enough so that there's once again extra milk to sell the neighbors! : )
Farmgirl Susan, I've read your blog! I made the green tomato chutney that you had posted and it was amazing!
You're so lucky that you have fresh milk at hand (or soon to be at hand). That ersey milk is something else!
We made fresh mozzarella in class the other day...I didn't have as much luck as you.
This is so awesome - I have always wanted to make my own cheese! The result looks fabulous too!!
HELP !!
Where do you buy rennet ?
Looks amazing. I been searching the internet for where to buy rennet - and havent had much luck - please Help!
I found all my cheese making stuff from the corny, but beautifully stocked New England Cheese Making Company, http://www.cheesemaking.com/
Good luck!
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