I made mozzarella cheese tonight! In some ways, it’s a bit easier than ricotta. There are more steps, but it seems to take a lot less time (only takes 30 minutes). Ricotta takes longer because you have to heat it to a higher temperature. That’s one of the things that makes cheeses different – the temperature. Mozzarella is made with a gallon of milk (again I use raw milk), citric acid, and rennet (the stuff that makes cheese hard…pretty sure I read in LHOP that it is part of a cow’s organs). I have a couple videos to go along with them. My piano student/guitar teacher/friend, Ben Bowman, was my sidekick for tonight’s cheesemaking process.
It got to the right temperature really fast! Then, you let it sit and after a few minutes, you’ll see that the curds and whey are separating.
I’m new to blogging and am not sure how to add a video here, so I’ll add it later! After the stirring, comes the heating and stretching of the cheese. Here is the finished product!