August 24, 2009

homemade mozzarella

Fall semester starts tomorrow for Eric. Does that mean that the summer is over!? No, it couldn't be! Tomato season has just gotten into full swing!

jumping back into a hectic school schedule, I figured that he should enjoy his favorite meal ever - toasted bread with tomato, basil, garlic, and olive oil. To make it extra special we added in mozzarella cheese... that we made!

We've gotten our cheesemaking feet wet with paneer, but this was our first time making mozzarella. We followed instructions from Instructables, but we changed the recipe to 1/2 gallon whole milk, 1/4 c. distilled white vinegar, 10 drops vegetarian liquid rennet, 1/2 c. unchlorinated water, 1 t. salt.

We used distilled white vinegar instead of citric acid and vegetarian liquid rennet instead of rennet tablets. In the future we want to try replacing rennet with cardoons, wild thistle, globe artichoke (any composite thistle), safflower, melon, stinging nettle, fig, curdwort, mallow, sorrel (common or lemon), fumitory, and maybe borage because the internet said that we could... maybe. We'll let you know.

1 comment:

  1. mmm...i have so many tomatoes right now, including a 2lb beefsteak that looks more like a pumpkin. i'm using them as an excuse for baking lots of bread and buying lots of goat cheese and brie. that mozzarella looks lovely.