Homemade Mozzarella Exploits
Heavy Table presents a fantastic, photographed account of her mozzarella cheesemaking efforts. While she wasn’t thrilled with the outcome, it is representative of so many of our homemade cheesemaking efforts. I’m sure many of us can relate to her sentiments throughout the mozzarella-making process. She gives a great level of detail, making this almost as instructive as if the cheese were a complete success. We applaud her efforts!
Here’s an excerpt:
“Armed with a new candy thermometer and a renewed sense of determination, I set out to remedy my mistakes. I poured one gallon of whole milk into a large stainless steel stockpot, hitched the thermometer to the side, and turned the heat on medium-low. Once the milk reached 55° Fahrenheit, I added 1½ tsp of citric acid to ¼ c cold water and gently stirred the mixture into the milk. So far, so good.”
Homemade Mozzarella « The Heavy Table.
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