09
Oct
Our lovely friend Sarah over at The View from The Table did an excellent review of her experiences making Mozzarella. A common theme amongst first time cheesemakers is…”it’s so easy” and “it made so much”! Sarah might still be amking her way through the Mozzarella mountain she created!
In brief, this is how it’s made. There’s a full instruction card included too by the way..
Heat up eight pints of full fat milk in a huge pan, I didn’t have a large enough one so I used my preserving pan. Add citric acid and rennet. Cover and leave for 30 minutes. The curds and the whey separate and you cut up the curds.
Heat again
Separate the curds and the whey
You’ll eventually end up with a huge ball of stretchy mozzarella.
The kits retail at £19 and you can choose from ricotta and mozzarella as I had or goat’s cheese. Each kit makes eight batches of approximately 2lbs of cheese and you can buy them here. It’s going to be a cheesy Christmas I think.
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