Yesterday I mentioned I was going to make mozzarella cheese. Well this is how it turned out. Now I'm a total novice at cheese-making. I've made ricotta cheese twice before and that's all. I've always fancied having a go at mozzarella, especially as I enjoy making homemade pizzas fairly frequently.
I used my Mad Millie Italian Beginners Cheese Kit again, which provides the steriliser solution to clean all my utensils and pan prior to starting. It includes the citric acid, calcium chloride, and the rennet which I added to the raw milk at certain stages of heating the milk/curds.
|Cutting the curd|
I'm not exactly sure why my mozzarella came out with the texture it did. If you look closely at the top picture you can see it looks a little grainy in places instead of smooth and shiny all over. Whether I didn't stir it enough during the heating process, or heated it too quickly, I'm not sure. Or maybe it was some other factor.
Any tips from more experienced cheese makers?
In any case, the cheese was just fine on the pizzas. And I still have this much again left over. While it was reasonably time consuming, I would definitely make it again. And the chooks love the whey!