I apologize for being MIA for a bit, life seems to have gotten the better of me after the parents left. The T-man left for a conference in Baltimore over the last week; then work and a sudden illness consumed until his return. But I am well now and life seems to be slowing a bit so I wanted to share with you my latest cheese making endeavor!
While my parents were visiting I was bummed when it rained a couple of days, and we were stranded in our studio apartment.
But alas the rain gave me a golden opportunity to attempt the making of mozzarella with my mother. The first attempt was a total bust, and yielded next to no cheese, but at least I learned a few things. The first attempt I tried the traditional method of heating it in a water bath, the problem that we encountered (I think based on my limited experience) was not letting the rennet sit long enough, causing the curd to not fully set, which = disaster and sadly no cheese.
But when at first you do not succeed buy another gallon of milk!
After this discouraging experience we were determined to not be deterred and tried again the next day. The second attempt I decided on the microwave method (and then wondered why I even bothered with the water bath). We were successful, and it was so easy I will never buy mozzarella again.
Here is the recipe we used: Ricki’s 30 minute mozzarella
You will need:
- one gallon of milk (we used whole, the recipe said you can use nonfat but it will result in a drier cheese, and potentially less flavorful)
- 1 1/2 tsp citric acid (I purchased this online at www.midwestsupplies.com, It was cheap around $5 and was enough to make mozzarella many times)
- 1/4 tab or 1/4 tsp liquid rennet
Delicious!!! I have already made it again and plan on a repeat performance tomorrow, Pizza Margherita anyone?