The Smelly Art Of Cheese Making
Ryan and I enjoy trying our hands at making different things at home like beer, yogurt and sodas. The other night Ryan took a stab at cheese making.
We got the ingredients from a really cool store in the next city. It cost $25 for 30 lbs of cheese making goodies. My frugal, coupon loving, deal getting self was like, ‘Yeah, baby!’
Not so much.
In 30 minutes he made about a pound of mozzerella cheese and it was good, that part worked like a champ, although during the process it smelled something like Sam’s 3 day old milk sippy cups; however, the picture shows how much cheese we got out of an entire gallon of milk.
Not real cost effective.
Still, it was quite fun and turned out very yummy! We also found out that using a mold and cold water you can make the cheese into any shape you want. That could get interesting, no?
There were only 3 ingredients – it was really easy; however, it was an involved process and I just don’t have the time to go into detail here.
- 1 gallon milk (we used whole)
- 1 1/2 tsp citric acid
- 1/4 tablet rennet
A detailed recipe can be found here (ya hafta scroll down a bit). It calls for lipase powder but we didn’t use that. Ryan did, however, put some Italian seasoning in it. I like it but Ryan says he won’t do that again. He’s thinking Cayenne for next time. Spicy!
There are terms used such as ‘curds’ and ‘whey’. I felt like little Miss Muffet. No spiders, thank goodness.
We’re thinking of trying butter next. I’ll let you know how that adventure turns out!
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