Yesterday I set out to make mozzarella and it was quick and it was easy and it is good! It’s a lot like making bread in that you have to get the “feel” for when it’s right. The first batch I made, I must’ve pulled it a bit too long because it was a bit hard. The recipe called for 1 T. of salt and I felt like that was too much so didn’t use that much and it tasted like it needed salt. The second batch I didn’t pull as long, added the full tablespoon of salt and it was perfect.
Here you can see where I cut through the curds.
Starting to look like mozzarella, right?
The end product! I got 1-1/2 pounds of cheese from each gallon of milk.
I saved the whey. Hard to believe there’s 1-1/2 pounds of cheese and almost a full gallon of whey.
Some of the whey went into making this Italian bread.
I cut up some of the cheese, marinated it in olive oil, balsamic vinegar, crushed red peppers and we had this with lettuce for a salad at dinner.
One gallon of milk is left and I saved it to make cheese when Vince is home so he can play too. I want to make cheddar but it’s going to be a while before I’m home long enough (weeks in a row) to deal with it so it will just have to wait.