Saturday, March 13, 2010

a little piece of cheese

i have been talking about making cheese for months now
and today
was the day
and i am not so excited 
about the result
first of all
what is up with starting with a gallon of milk
and ending with a 1/2 cup of cheese?
huh?
bogus
good news is
it tastes good
although 
it isn't as soft and supple
as i would like
i'm just a bundle of negatives
i know
but it was my first 
mozzarella
but not
my last
because i am going to do this
until i get it right
now
what i need
 is a 
cow
Fresh Mozzarella
(printable recipe)
1 gallon whole milk
1 1/2 tsp citric acid
1 cup cool water
1/4 tsp rennet diluted in 1/4 cup cool water just before using
thermometer

heat the milk and citric acid--diluted in the 1 cup cool water in a large pot to 90F.  Remove from heat and slowly stir in the rennet/water mixture.  Cover and let sit 5-10 minutes.  a nice medium firm layer of curds should form on the top. it will look like custard.  Cut it in cubes with a knife and using a colander, separate from the whey.  Reserve the whey to make ricotta (my next project!).  Place the curds in a microwave safe bowl.  You will heat this in the microwave until the curds melt and are just about too hot to handle.  Remove from the microwave and begin kneading and pulling, much like you would taffy.  If it gets too hard to stretch, pop it back in the microwave and start again.  You will notice that it will stretch and pull and become a bit glossy.  Form into a ball by folding and tucking. Eat right away or store in the fridge.

I think where i went wrong was my milk got a bit too hot before i added the rennet....and I didn't get a nice thick firm layer of curd.  I was able, however, to manipulate what i did have to make a fine tasting ball of mozzarella...but i really want it to be softer.

I am letting the whey sit for a bit before using it for ricotta cheese. I have read that it should sit for 12-14 hours. We'll see.


4 comments:

  1. Good job darl! Cheese can be a pain in the arse sometimes :) i just about young coconuts 2day i am starting up coconut Kefir here in the next couple of days hopefully and with the flesh of the cocnut i am goin to make coconut cheese! Hope ur having a good wkend! Make sure u enter to win the brand spanking new Estilo spring scale im giving away!! :)

    ReplyDelete
  2. so even if it "didn't turn out", it's still REALLY REALLY cool that you made your own cheese. i mean, who does that????
    you of course. ;)

    ReplyDelete
  3. It looks pretty good, especially for a first try, and a CITY GAL. I'm convinced you can make/cook anything you desire with astounding results.

    ReplyDelete
  4. This is a much better outcome than my first(and last) attempt. Mine curds disintegrated in my hands after 2 days of work. It turns out that the milk is basically cooked, in the U.S. before they sell it and I cluelessly did not use additives... I am really impressed with your success. Did you use raw milk? Looks amazing.

    I also love your section about your last obsession, that's how I do too!

    Thanks for introducing me to the Tuesday supper club, I will join it tonight!

    ReplyDelete

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