Crisp

I MADE CHEESE! Mozzarella to be exact.

I followed these instructions

and because my ingredients weren’t exactly the same as the authors I’ll leave some mozzarella notes. Its much more simple than I could have imagined… to think I went to culinary school and I was afraid of making mozzarella… It was easy, really easy.

Ingredients

1/2 gallon of raw milk (unpasturized, non-homogenized)

1tsp citric acid powder disolved in 1/4 cup water (I found citric acid at a home beer brewing and wine making supply store $5/lb)

15 drops concentrated liquid rennet mixed with 1 Tbsp water (found next to the raw milk at the store)

1 scant tsp salt

Thermometer – mine was in celsius and one of those mercury kind…

strainer or cheesecloth

I followed the instructions loosely and I still got fantastic cheese. Right now I’m in the process of making ricotta with the whey… And also writing this is the only thing really stopping me from eating all that cheese.