Mozzarella

The day after Christmas, Boxing Day, I was chatting with my sister Becky about my adventures in cheese making, and she said she had always wanted to try making mozzarella, too!  Since I love hanging out with her and don’t get to spend nearly enough time with her, I was stoked that she was able to come down a few days later and help out with the latest project.

We armed ourselves with a giant 12 quart stock pot, a gallon of pasteurized milk, a good food grade thermometer, citric acid, cheese salt, and rennet and began to work the magic.

The recipe we used can be found in Ricki Carroll’s book Home Cheese Making, or here:

mozzarella recipe on the Kitchn.com

One new skill I tried with this batch of cheese

Ricotta: First Try

Hi everyone!

It’s my very first time trying to make a cheese.  I read that Ricotta is a good one to try first.  It is traditionally made from the whey left over from making a hard cheese, but you can also make it from whole milk.

I didn’t decide to blog about cheesemaking until after the project was done, so I only have pictures of