A few years ago, I learned how to make fresh mozzarella from reading this blog. I highly recommend you giving it a try- amazing stuff! Making mozzarella cheese is fast, easy and kinda fun. I have incorporated it into a home school class with a dozen or more 4-14 year old students here at the farm, proving that culinary training or quiet, zen cheese making settings are not prerequisites. Rennet tablets (though I will use the Junket tablets from the grocery store if I am out of the other), citric acid (ok, I buy the big ol' 5lb bag because I use this stuff for all kinds of things but that's another post ;) and cheese salts can be purchased at specialty shops and online. I purchased mine through Amazon. (See links below.) I've found that I use quite a bit more rennet (up to one full tablet) than this blogger recommends and that adjustments need to be made with my technique/recipe every time I make cheese. The Granary here in Watkinsville, Georgia carries fresh, local milk that I've found works best for my cheese making needs. I have had a little success making cheese with milk bought from regular chain grocery stores; however, you will not get any curds using milk marked "ultra pasteurized". It is a futile and sad exercise. (Side note: this link to a recipe for ketchup is pretty awesome too from the Heart, Hands, Home blog site if you have more tomatoes than you can handle and kids that eat ketchup like it's their job ;)
Ahhh, summers are great....
Lots of love from our (tomato filled) kitchen to yours!
| || || || |