Sunday, June 3, 2012
For Mother's Day I was the recipient of this little book full of lots of lovely cheese. As I move deeper and deeper into making more of our own food, cheese seems like the next logical step, and this book is full of mouth watering photos. To get my cheese making groove going, I decided to start with a super easy mozzarella recipe that I found here. The recipe claims you can do the entire process in 30 minutes, and you only use milk, citric acid, rennet, and optionally a bit of salt.
Needless to say I jumped in last week. Somehow I started with a gallon of milk and at the end of at least and hour and a half, I was left with this:
So a few nights ago I tried again, and came up with this (this was about 1/2 of the final product):
Then we used the last of the frozen tomatoes and pesto from last summer to make this:
I think I'm hooked.
I can't wait to try something from my new book.