Saturday, March 12, 2011

Fresh Mozzarella: Sunday Morning Science Experiment

This is not our recipe. Mozzarella has been around for at least 1000 years (we think?!?!). The recipe is from the now defunct Gourmet Magazine. Chris had a fun time making this...but it is TOTALLY NOT WORTH IT! It takes about 6 hours, and most of it is working time...and yields about 1 lb. of cheese at the cost of a gallon of milk. Here is the recipe and here are the pictures.

*If you have trouble finding citric acid, is a great resource. Junket (vegetable rennet) can be found in a supermarket near where they sell the jell-O.

curds and whey have separated

draining the curds

super "high tech" cheese making apparatus

forming the mozzarella balls

simple salad with arugula and tomatoes


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