The Demon Cheese has been shackled…or quieting the Mozzarella Monkey

So to say that a have a mozzarella monkey on my back is an understatement , here is the proof

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My own personal Mozzarella Monkey

Today I decided to make mozzarella again, but the time I used a kit from New England Cheese Making Supply. It was a 30 minute Mozzarella kit, using citric acid not vinegar to acidify the milk. Well I am pleased to say that I am now 5 for 16 in the mozzarella department.

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Bocconcini, or Faux-cini

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Marinated with garlic, chili flakes, thyme, peppercorns and olive oil

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On ball of Mozzarella

Well now that the mozzarella monkey as not been silenced, but he is certainly quieter

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Go make some cheese.

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6 comments

    1. The kit is the 30 minute kit I got for the Crescenza post. I used 2% Dairyland milk from Walmart. I have had great success with this milk in the past. It was nice and soft, it had a smooth mouth feel.

      I have not taken a cross section, I forgot, but I pulled apart one of the Bocconcini and it had nice layers.

  1. That’s great but you are scaring me. I’m a little apprehensive about what monster I will find lurking when I finally try my hand at this. BTW you might not want to wash the luck out of your lucky shirt, just like the pro-athletes and there various pieces of lucky equipment.

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