I made my first, valiant attempt at making mozzarella cheese. The product is definitely what I'd call cheese...although, perhaps, not what I'd call mozzarella.
It all started out innocently enough. A pot of milk with some acid in it. Another pot with some boiling salt water for the brining. You know, the same thing everybody has on their stove.
Yep. Just like mom used to make. Or...not so much.
Apparently, the magic temperature for making mozzarella is 88 degrees. Oh, and then later 106 degrees. These seem like totally arbitrary numbers to me.
Cheesecloth lined colander ready to go. It's really hard to rinse out cheesecloth, in case you were wondering. I'm going to have to boil it again.
Yes, I own a book that is not recipes with cheese, but recipes for cheese. That's how I roll. I also have a little diluted calcium chloride and rennet.
Cover and let stand. So your curds can form. Or something.
Curds. The whey went down the drain. Because it was kinda gross.
In the salt water brine. Which was quite hot. My rubber gloves...not heat-resistant, by the way.
And then into the ice water after you stretch and fold it. I'm not sure I did that part right.
I don't know if I over- or under- worked it. It is definitely cheese-like in nature. It's a little bland. It's not a texture I'd call fantastic. Still cheese, though. Oh, and I couldn't get it to roll into a nice ball so its not very pretty.
I'm thinking I'll give it another try. Maybe a different type of cheese...or the other recipe for mozzarella...or maybe I'll stick to knitting.
2 comments:
It looks cool! Definitely a great attempt! I think it looks like cheese!! Give it another try!
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