Meet Julie, whose career by day is working as an Ad Designer/Production Coordinator for Maximum Capacity Media. Her time is spent "Living a simple life in a land between two rivers, in a cabin, by a Lake" as her artistic and curious nature brings surprise to the most ordinary of days.
Saturday February 2, 2013
~by Julie M. Stark
~by Julie M. Stark
I made my own mozzarella cheese today. Being a cheese lover, I have yet to meet a cheese I did not like. This is a very exciting task for me. I am not going to give a step by step instruction. You can find that many places on the web. I read a lot of recipes and approached it my way. My research ended here.
Two months ago I ordered the Citric Acid, Rennet and Cheese Salt. Once it arrived I quickly bought a gallon of whole milk. The first gallon never saw its destiny as a cheese. Things came up and I never got around to starting the project and it spoiled.
|curds and whey|
Once I reached the desire temperature the eight drops of rennet was added stirred in, fire off and cover on for 15 minutes. Every five minutes I peeked in to see what was happening, wondering if I should be peeking. "What if you're not supposed too be peeking", I ask myself.
I was excited to see some yellowing on the side and glossing on the top. At the 15 minute mark I plunged my finger into the pot to see if it would come out clean. A quick squeal, “Its working!”
Whey is milk with the fats and solids pulled out (the solids are now curds for the cheese). Milk contains two types of protein – casein and whey proteins. Most of the casein ends up in your cheese and most of the whey protein ends up in the whey.
|colander lined with cheesecloth|
I get my hands in a few times and taste...
Yummy, but it is still too soon!
Now, one minute in the microwave extracts more liquid and I add the cheese salt and continue kneading with the spoon. Hands are back in and know I taste with the salt added .... heavenly texture and flavor! Four or 5 20 second visits in the microwave and constant kneading and I have a moldable hunk of Mozzarella cheese. I rolled 5 small cheese balls and set them in cold water outdoors in the snow to set up. The rest I dropped into a small plastic storage container and let set in the fridge. An hour later I unveil the finished product!
One pound of Mozzarella Cheese. We all know whats next....a homemade Pizza with
Julie’s Own Mozzarella!