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 [...]

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Every since reading Barbara Kingsolver’s book, Animal, Vegetable, Mineral, last summer, I have been longing to make my own cheese. I finally got around to ordering the cheesemaking kit from New England Cheesemaking Supply Company this spring. The instruction suggest keeping a cheesemaking journal and I thought it might be helpful to do [...]

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