Anyone who knows me knows that there are two cheeses that I have difficulty with, Camembert and the Demon Cheese; Mozzarella! It was time to tackle the infamous 30 Minute Mozzarella again, it was time for a few reasons:
- The Demon Cheese should NEVER know you are afraid of it!
- I have been asked to teach an “Introduction to Cheese Making” class for Metro Continuing Education, here in Edmonton, with the class to take place in the new year. One of the cheeses that they wanted me to cover is Mozzarella. More information will come when people can register for the class.
So it was time to gather my supplies and on a dreary Sunday morning to slay the Demon Cheese once and for all!
So sit back and enjoy this harrowing tale of cheese woe, well just me fighting with this cheese again and that damned Mozzarella Monkey
A while back I received a Mozzarella Kit for doing “Guest Blogg” post for New England Cheesemaking Company’s Cheesemaking Help Blog , so it was time to get all the ingredients together and give it a go. It really is a nice kit that comes with a little booklet
I followed the instructions to the letter, I added the citric acid to distilled water, then into the pot, then I added the milk and brought up to temperature.
I also decided to use rennet tablets for the first time. The reason for this was that I would be using them in the class, I do not want to use animal rennet for the class for obvious reasons.
The rennet tablet was dissolved into a 1/4 cup of distilled water and when we reached temperature it was added to the milk.
I wasn’t going to let this little pot of potential fail get the best of me. I started to heat the curd and stirred ever so gently. Surprisingly it started to firm up, and looked like proper curd. I then drained the curd and let it sit on a cutting board covered in warm cheesecloth. The curd started to knit together, I had hope.
I wanted to get some pictures of the stretching, if it happened, my lovely wife came to the rescue.
I had a brine already set up from my previous cheese making, I pulled it out of the freezer earlier that morning, it still had some ice floating in it. I ended up with three balls of mozzarella of various sizes.
Today was a great cheese making day for me, I think I have made some headway with Mozzarella. I have another recipe I want to try that used yogurt to culture the milk, but I will save that for another day. I will as always have more pictures up on the Much To Do About Cheese Facebook page. Oh, you are wondering about the monkey, you be the judge.
Until next time go and make some cheese!