Making Mozzarella

I made mozzarella tonight . . .

I know this doesn't belong under green thumbs in terms of gardening, nor under the wide-mouth jar in terms of canning, but still I MADE MOZZARELLA tonight!

I found this class at a goat farm up in Gallatin and decided to go for it. I've been wanting to learn to make cheese for a while now . . . had even received a cheese making kit for Christmas . . . but had not been brave enough to try as seeing it done is always better for me than just reading about it. So yesterday afternoon I went to a two hour class and learned about chevre and mozzarella. The chevre will be harder to duplicate at home as I don't have ready access to raw goat's milk. However, as the mozzarella recipe can be done with store bought cow's milk, I went for it tonight.

And now for a photo journey through my evening:

the cheese supplies

my curds with whey

the curds about to be heated and turned into cheese

getting stretch from the cheese

leftover whey (great for composting . . . also the natural product for those athletes who want whey protein in their diets)

and our final product - an italian herb mozzarella that formed the basis of our dinner tonight.

I'm not getting into a lot of details obviously . . . I'm just that impressed that I made cheese MOZZARELLA cheese in less than 20 minutes tonight. Wow!

Comments

[Nicole C.]

I think Jamie Oliver said we all should be making our own ricotta cheese. Maybe it was somebody else...anyway, he/she said it was easy. You made the Mozzarella seem easy.