I’ve done it, dear readers. I’ve gone and made cheese.
During my semi-weekly blog perusal, one of my regulars made some mozzarella cheese. This is a different recipe than the one I had seen in the past and had originally planned to use but followed it instead.
Do yourselves a favor: If you plan on attempting to make cheese, be sure you have a thermometer that registers temperatures as low as 90. Mine started working at 80 degrees on the initial run on heat. When I put the mixture over heat a second time, my thermometer registered “HI.” Friendly bugger – a lot of good that did me.
Everything I’ve read about making cheese says to not use ultra-pasteurized milk and local milk is better. I used a gallon of Hood whole milk (it’s not ultra-pasteurized).
Other than the thermometer snafu, it was remarkably easy. It probably took me closer to an hour and a half to make, start to finish – but for a first time run, I don’t consider that bad (I was tending to the tots at the same time, so I always have to factor in extra time right there!). Also, I forgot to add the salt but a friend suggested storing it in water and putting a little of my cheese salt into the water. (I’m going to do that as soon as I’m done here).
A better thermometer is on my list to pick up this weekend. I will be making this again – probably quite often.
Another thing off of my winter check list… even though it’s technically spring.
Enjoy your kitchens!
I’ve linked up over on Funky Junk Interiors Saturday Night Special!