First shot at mozzarella, photo journal style - Page 2

**passedpawn** · 10-22-2011, 02:43 AM

Quote:

Originally Posted by nostalgia

It was a Woot.com buy one day. But really you don't need the kit - just citric acid, rennet and milk. I didn't even use the directions in the kit, I followed these:

http://www.cheesemaking.com/includes/modules/jWallace/ChsPgs/9Mozz_NoNuke/index.html

-Joe

thanks.

nostalgia · 10-23-2011, 05:15 PM

Just to prove to myself the first shot wasn't a fluke, I grabbed another gallon of whole, organic milk at my local farm today. And...

Same process as before, I just upped the salt to 1 1/2tsp from the 1tsp I used last time. Haven't tasted it yet, report to follow.

Since I hate wasting food (and milk is expensive!) I decided to try making ricotta from the whey. Pretty easy - get the whey up to 200F, let it sit for 5 minutes, pour through a cloth, hang to drain.

It's still draining now, so I'll post up the results when I have them!

-Joe

nostalgia · 10-23-2011, 07:34 PM

The ricotta came out great! Mild flavor, but definitely ricotta and very yummy.

For lunch I made grilled cheeze with the fresh mozz, bacon and tomato from the same farm. So good!

-Joe

**Yooper** · 10-23-2011, 07:42 PM

Oh, boy, that looks amazingly good. Thanks for the pictures!!!!!!

**Bulls Beers** · 10-23-2011, 11:18 PM

Man, I have to start making cheese..That looks great.