I started my second batch of mozarella early this morning.\u00a0 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.\u00a0 Not sure how I missed that.\u00a0 I also used half whole milk and half 2 percent milk.<\/p>\n
I learned two lessons this morning: making cheese is about not panicking and being patient, call it the two “p’s” of cheesemaking.\u00a0 First, while my curd got a bit more solid than last time, I think I should have waited longer.\u00a0 It was difficult to get all the curds out of the whey.\u00a0 Then, as I tried to knead, it seemed like it wasn’t going to form a ball.\u00a0 So, I panicked and put it into cheese cloth to get more of the whey out.\u00a0 Mistake.\u00a0 I did get out some whey but the cheese really stuck to the cloth and I lost a lot of product.\u00a0 The next time I put it in the microwave, it came together into a perfect ball but it was much smaller than last time.\u00a0\u00a0 I added salt along with oregano, basil and rosemary.\u00a0 It looks very pretty and I’m going to use it in a grilled chicken pasta dish for tonight’s supper.<\/p>\n
I am eager to make more cheese later this week.\u00a0 I may try using whole milk and skim milk.\u00a0 And I’m also going to try ricotta as well.<\/p>\n","protected":false},"excerpt":{"rendered":"
I started my second batch of mozarella early this morning.\u00a0 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.\u00a0 Not sure how I missed that.\u00a0 I also used half whole milk and half 2 \u2026 Continue reading