A Beginner’s Cheesemaking Perils
Anyone who has made their own cheese can relate to this story of the both successful and disastrous attempts at cheese making. Expense is one reason people are learning to make their own cheese, but once you’ve tried to make fresh mozzarella, you’ll realize why everyone doesn’t do it.
A cheesemaker commented:
“You make a lot of bad cheese before you make good cheese,” says Kate Dallam, owner of Broom’s Bloom Dairy in Maryland”
But author Laura Vozzella ended up with a delicious ricotta she’ll make again. A happy ending!
“My second batch was an even bigger flop. Instead of a solid, tofu-y mass, the milk formed a spongy Frisbee in a pot of whey.
Third time wasn’t quite a charm, but it was cheese. I formed the blob into a ball, let it cool, then had a taste.
It was mozzarella, all right. Chewy, supermarket-y mozzarella.
I’d make the ricotta again, and put the savings toward fresh mozzarella from the store. Whatever the store is charging, it’s a steal”
Trial and Many Errors in Home Cheese Making – San Jose Mercury News.
Related posts:
- Another Satisfied Cheesemaker
- Cheesemaking Is Easier Than You Think. So Are Other Things
- Cheese Making Tips From A Practiced Home Cheesemaker
- Experiences Making Feta, Ricotta and Haloumi Cheeses At Home
- Mozzarella Cheesemaking Kits: Easy Homemade Cheesy
Tags: cheese fresh, cheese making, cheesemaking, homemade cheese, how to make ricotta cheese, make cheese, Ricotta Cheese Recipes
