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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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, amazon.com is a great resource. Junket (vegetable rennet) can be found in a supermarket near where they sell the jell-O.
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