Homemade Mozzarella


I finally picked up some rennet and Joe and I were able to find citric acid locally so I could try making mozzarella.  The recipe called for a whole gallon of milk  but I didn’t want to use my whole gallon of whole milk so I mad a half-batch to begin with.  It seemed to work alright until I got to a stretching, kneading stage…and then it didn’t go so well for me but I’m not quite sure what I did wrong.  I think next time I will try a different set of directions.

At least the cheese did work well enough that I put it on a pizza for our supper.  I did combine it with a bit of store mozzarella though leftover from last time we made pizza because my cheese was a little bit tasteless and kind of rubbery.  But, it tasted fine melted and cooked! Hopefully cheese number two will work better!

 

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