A thread resurrection! Rise from the dead
old cheese and cheese making thread!
I finally got around to making some cheese! First try was the Mozzarella since it didn't require any aging or special equipment. Took about 7 hours but with minimal effort. A lot of waiting then a step then wait some more... Luckily, maintaining temps was easy- surprising how steady a temp the milk will hold without a burner going.
Regardless, it was dead simple and easy and I got 500g of fresh mozzarella out of one gallon of pasteurized, homogenized cow's milk, a bit of calcium chloride, couple drops of liquid rennet and 1/4 tsp thermophillic B culture. Total cost was less than $4. I figure the comparable quality mozz at the grocer costs twice to three times as much. The time cost wacks it totally out of proportion in regards to retail; however, one just has to pay attention to a timer so
a trip by the stove once in a while amongst other household tasks (fetching a beer) isn;t that much of a strain IMO.
Stretching the curd was easy- I kept a cool pot of water to dunk my gloved hands into when they got too hot!