A couple of days ago my sister and I had another "Baking and Bonding" day. This time, we made cheese. Yes, cheese! Mozzarella, to be specific. I'd ordered a cheesemaking kit, complete with video, cheesecloth, recipe book, rennet, etc., and we made two batches of Mozzarella. It was great fun, and now we want to move on to the more difficult cheeses. I plan to make "farmhouse cheddar," and my sister has already made an herbed Mozzarella, adding sun dried tomatoes and fresh herbs. She said it was great on pizza.
One thing we found out is to avoid ultra-pasteurized milk when making cheese. It just won't form a proper curd. And trying to find non-ultra-pasteuriaed milk wasn't all that easy, because stores like to stock the ultra-pasteurized as it has a longer shelf life.
Here's a picture of me with the two batches of Mozzarella that we made.
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