Making Mozzarella
I have a quest. I want to know how the food that I usually buy in the store all packaged up & convenient is made. So, naturally, I found it intriguing when I read an article in "Mother Earth News" about making your own cheese.
Also, being a vegetarian, I am picky about my cheese. I only buy Tillamook cheese. It's the only brand I know of that doesn't have animal rennet. "What is animal rennet?" you might ask. Yucky that's what. Google it! Anyways, making my own cheese provides me with the opportunity to put in what I want and not put in yucky stuff. It's also a control issue, you see.
So, I tried making 30 minute Mozzarella. Bought my supplies from a jiffy website. www.cheesemaking.com Got a gallon of nice milk & went to work.
First you add citric acid, then you heat it to about 90 degrees. Add in the rennet & heat to 110 degrees.
At this point, you get a colander & drain off the whey that has separated from the curd. You knead the cheese to squeeze out more whey, then heat up in the micro, knead, heat, knead, heat, until you've got a good taffy consistency.
Also, being a vegetarian, I am picky about my cheese. I only buy Tillamook cheese. It's the only brand I know of that doesn't have animal rennet. "What is animal rennet?" you might ask. Yucky that's what. Google it! Anyways, making my own cheese provides me with the opportunity to put in what I want and not put in yucky stuff. It's also a control issue, you see.
So, I tried making 30 minute Mozzarella. Bought my supplies from a jiffy website. www.cheesemaking.com Got a gallon of nice milk & went to work.
First you add citric acid, then you heat it to about 90 degrees. Add in the rennet & heat to 110 degrees.
At this point, you get a colander & drain off the whey that has separated from the curd. You knead the cheese to squeeze out more whey, then heat up in the micro, knead, heat, knead, heat, until you've got a good taffy consistency.
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