There just isn't much gardening going on here yet.
I decided to make another batch of 30-Minute Mozzarella this morning. I tried to take pictures during the process, but DH was out choring and I had to hold the cheese with one hand and the camera with the other. So I apologize up front for the quality of the shots. It is a very simple process and I follow Ricki Carroll's recipe in her cheese making book to the letter. It is readily available online.
First the best part. I had to have some toasted on homemade bread drizzled with grapeseed oil (my new favorite cooking oil)and black pepper with tiny tomatoes on the side. I must say I did enjoy it. It melted nicely. I even got the onion skin sheets of cheese on the finished ball of cheese.
 |
| From Making 30 Minute Mozzarella |
Step l. Citric acid and rennet added and whey brought to temperature:
Just beginning to make curd
 |
| From Making 30 Minute Mozzarella |
Step 2. Curd formed and ready to be dipped out to microwaveable bowl
 |
| From Making 30 Minute Mozzarella |
Step 3. Curd pressed to remove excess whey which is put back into large pan of whey from the cooking process.
 |
| From Making 30 Minute Mozzarella |
Step 4 thru 6. Three microwaves with pressing and stretching after each.
 |
| From Making 30 Minute Mozzarella |
Step 7. After last heating, salted and ball formed ready to chill
 |
| From Making 30 Minute Mozzarella |
And the final product
 |
| From Making 30 Minute Mozzarella |
It really is a pretty simple cheese to make..........and eat.
I have some gardening projects reserved for this afternoon.
Glenda, I didn't realize you had a blog until you left your comment. Love your chicken banner and the cheese looks delicious. Need to check your blog some more but looks interesting. Bev J.
ReplyDeleteBev, I am very new to blogging and very amateurish, but so far, I am enjoying it.
ReplyDeleteI have done a daily journal for several years so am doing this just a pictorial extension.
great instructions, how interesting! you must not be afraid to try anything. cooking is sort of like gardening - a lot of trial and error.
ReplyDeleteI don't see anything amateurish about your blog, Glenda. I am in awe of all the things you accomplish on your farm. It's so cool to see all the things you make with your own fresh milk and homemade bread. I've never cooked with grapeseed oil. I'll have to check into that.
ReplyDelete