And yes, I write about cheese a lot. I love cheese! At least I can admit to my addiction. Especially goat cheese. Mmmmm.
If I only had a goat to keep at home, I'd never have to buy cheese again. But I don't have room, or the desire to tend to a farm animal, so I buy the milk and make what I can.
I've done this before with paneer, which is a near-identical process to making ricotta. True, you make them with cow's milk and not goat's milk, but I take what I can get.
And when I found this incredible step-by-step picture tutorial, I couldn't wait to make mozzarella.
All you need is a gallon of milk, citric acid, liquid rennet, and salt. I found both the acid and rennet at Full O' Life in Burbank (and also ran into Heather Sinn from Ink Master, which was...strange) for about $15 total (and only used a teeny bit of each). So for a grand total of approximately $4, I made about a pound of fresh mozzarella.
It took a little longer than 30 minutes to make, but far less than 30 minutes to devour.
The tutorial is truly awesome, but after going through the process, I have a few suggestions:
- Do NOT forget the gloves. I did it with bare hands and HOT DAMN. There was much cursing.
- Using a two-piece pasta cooker, the kind with a removable insert, would prove helpful when trying to drain the whey. It's easier to lift the curds out than scoop them up with a slotted spoon.
- Double the recipe. That cheese disappears quickly!
- Eat it all. Don't share. It's really that good.
- Don't blame me when you get fat on homemade cheese. I'm just the messenger.
- Do it now. Don't wait. You can have fresh hot cheese within the hour! What are you waiting for?