Making Cheese!
|
|
|
| So, I start with regular, store-bought milk. Notice the clock on the stove says 12:05. By slowly heating it up and adding a few ingredients (citric acid and rennet) at different temperatures, the curds form. | |
|
|
|
| Once the curds have formed, it's time to separate them from the whey. Draining through a flour sack works well. I keep the whey. You can drink it or dry it into a protein powder, but we give ours to the pigs who love it. | |
|
|
|
| The curds, with as much whey squeezed out as possible, are then put into a bowl. A few rounds of heating and kneading (with a little salt added), and you end up with a nice ball of fresh mozzarella. It's hard to see, but the clock on the stove reads 12:34. So, even with stopping to take photos, I was able to go from milk to mozzarella in under half an hour. | |
