On a family outing the other day, my husband saw this kit to make your own cheese. We weren’t sure if it would work, but we got it anyway and figured we would give it a shot. The booklet claimed we could make a batch of mozzarella in 30 minutes… I’m sure it was just my being unfamiliar with the directions (as I had to keep stopping to re-read them and make sure I was doing things right), but I have to admit that my first attempt did take more than a half hour. The book was right about one thing… you only needed a gallon of whole milk to get the process going. The kit contained the citric acid and rennet tablets (as well as cheese salt) that we needed, so it was much more cost-effective than searching for them online and having them shipped to us (we live 1 1/2 hours away from the nearest store that sells cheese making supplies).
The first attempt was under whey… (yeah, I know… cheesy joke… and yet another… but I’m tired and tend to get like that with a lack of sleep! lol):
At first, it seemed like it was a bust. The ‘curds’ looked like ricotta, not cheese curds! However, I heated it up a little, and drained it a lot, and it began holding its shape. I kept draining and heating until I was able to pull and stretch it.
It would have been even smoother, had I not had to keep stopping to read the directions. The cheese cooled quickly to the non-stretchable temperature, so that’s where the little tiny bumps came in. Now that I know what I’m doing, I’ll work without stopping to read next time and I’ll be quicker.
The end result: a totally awesome and completely fresh mozzarella that tasted perfect! Such a soft and creamy texture and great wholesome flavor without all the added salt like the cheeses at the stores!
The big question is: Will it make it into a recipe… or be gone before it gets that chance?!!?