I was just not bold enough. That was my mistake, as per usual when trying out a new technique.
I have long wanted to try my hand at cheesemaking, but that just seemed like the kind of project for which you needed hands-on instruction. However, once I saw a cheesemaking kit
The kit I bought had everything you would need to make a batch of mozzarella (aside from the gallon of milk)–rennet tabs, powdered citric acid, cheese salt, and a thermometer. It was important that the milk was not ultrapasturized (high heat), and that can be a challenge to avoid in this day and age, from what I’ve read. I was pretty sure my market dairy milk would serve such a project quite well. At $3.75 a 1/2 gallon, however, I started to wonder if the data points were going to line up when I knew I could just buy their excellent mozzarella cheese for $9. Well, we would have to run the experiment to find out.
Back at home, I read the instructions through several times since, once production began, there would be a lot of heating and stirring and stretching and molding, leaving little room for review. That also meant I forgot about the camera until the very end. Sorry about that. However, the same process I used is up online here with lots of step-by-step pics. In the end, my results were okay, but like I said, I felt I had not been bold enough, and my cheese may have been under set, under stretched, plus it was definitely under salted. I suppose that’s preferable to the reverse. I’m going to melt it on a couple of pizzas that I plan to make later (there’s a recipe for dough using the leftover whey I want to try out) so I’ll see how that works with an extra sprinkle of salt on top. Also, cutting up rennet in tab form is very imprecise (though it offers a long shelf life in this state). The purchase of liquid rennet may be advisable if I plan to keep this up.
The main result of my tests, aside from the two balls of cheese: I am hooked on the process, even if I did manage to dirty every bowl in my kitchen. A few more runs at this, and I’ll be ready to try the cheddar
RECIPE: Ricki’s 30 Minute Mozzarella
How did it taste? Did it have the right consistency: stretchy gooey on the outside and slightly chalky on the inside? What milk did you use……looks so fabulous, I am craving mozzarella now!
I used whole milk (as I do for pretty much everything). My consistency is pretty uniform throughout, though I’m not storing in brine, so that might account for the difference you’re looking for. I did get a nice smooth sheen on the outside of the ball. As far as taste, it’s just ok (aside from that “made it myself” satisfaction). I’ll need to try it again with more salt. The addition of lipase may also be needed for me to get the taste I’m looking for.
You are amazing!
I have a different mozzarella recipe that I’ve had 50% success rate with. I have also made Houlumi cheese and frequently make ricotta. But when I made the Houlumi cheese I had cheese cloths hanging from all available areas and bowls to catch the drippings under them
Oooh, I’d love to try a houlumi. I did a paneer once. That seems like it might be a similar process, but perhaps not.
As for the 50%: Do you get the feeling that cheese making is like bread baking, in that you have to try a handful of things before you really find your way? Or is it another game entirely?