In addition to growing vegetables to live on for an entire year, in her book Kingsolver described all her lovely cheese-making family bonding times and made it sound super fun to stretch and braid cheese in your own kitchen.
So, for my new challenge today, I made my own mozzarella cheese from scratch. I used this kit my husband gave me for Xmas last year, ordered from Amazon.
So, would I call it a success?
Well, I certainly felt like a cheese making queen while I doing it...
but at the end, I held in my hand this little tiny ball of gooey curds. Hmmm... do you think I did something wrong?
The cartoon lady and the flying cow on the box promised me delicious cheese in only 30 minutes, but I all I got was this kitchen to clean afterwards.
4 comments:
WE DID THE SAME THING!! It took us three tries to get it right and we had to use the "dry milk" option she mentions because NONE of the milk we could find (commissary, Co-op, etc) were anything but Ultra-High Pasturized... SIGH... But try it again with the dry milk and cream!
Practice makes perfect! LOL, you may need to do more before getting the right thing done.
Mary, it's really easy to make ricotta cheese:
1 gallon whole milk (pasteurized, but not ultra pasteurized)
1/3 c. vinegar or lemon juice
1 tsp. salt
Heat milk to 195 degrees F with acid and salt, stirring occasionally. Once curds form, remove from heat, let sit 15 min, then strain thru fine colander or cheesecloth. That's it! (You can then melt the curds after drained and "pull" it to make mozarella)
Funny I have the same package sitting in my pantry. Thanks for the warning!
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