I started my second batch of mozarella early this morning.  This first thing I discovered was that I used way too much rennet last time, a whole tab instead of the 1/4 tab called for.  Not sure how I missed that.  I also used half whole milk and half 2 percent milk.

I learned two lessons this morning: making cheese is about not panicking and being patient, call it the two “p’s” of cheesemaking.  First, while my curd got a bit more solid than last time, I think I should have waited longer.  It was difficult to get all the curds out of the whey.  Then, as I tried to knead, it seemed like it wasn’t going to form a ball.  So, I panicked and put it into cheese cloth to get more of the whey out.  Mistake.  I did get out some whey but the cheese really stuck to the cloth and I lost a lot of product.  The next time I put it in the microwave, it came together into a perfect ball but it was much smaller than last time.   I added salt along with oregano, basil and rosemary.  It looks very pretty and I’m going to use it in a grilled chicken pasta dish for tonight’s supper.

I am eager to make more cheese later this week.  I may try using whole milk and skim milk.  And I’m also going to try ricotta as well.