A few months ago we took a cheese making class in New England. I bought supplies to make hard cheeses, goat cheese (my favorite), and mozzarella. While up in Gualala, Dave and I finally got around to making a batch of mozzarella. It was SO cool that it actually worked! We weren't sure that it would work because the brand of milk you use is important. Ultra-pasteurized milk is processed at such a high temperature that most/all of the casein protein is denatured to prevent spoiling. This also makes the milk less nutritious and useless for cheese making. At the store we found Clover milk that was only pasteurized and it worked great. The recipe is called 30 Minute Mozzarella and you don't need any fancy equipment to try it yourself.
You need:
- Thermometer (50-105F)
- Metal pot
- Metal skimmer
- Variety of measuring spoons
- Measuring cup
- Rennet (liquid or tablet—purchase online)
- Citric acid (available in most stores selling canning supplies)
- 1 gallon pasteurized cow milk
- About 30 uninterrupted minutes
As with most activities, Dave was not nearly as impressed or excited as I was:
1 comment:
MMMM.... yummy!
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