Tristan and Libby, sharing their cheese-making knowledge (photo via Mikey).
I was lucky enough to get a lesson in cheesemaking from Tristan and Libby, authors of the Whittled Down blog. A gallon of milk and a few other ingredients makes a pound of cheese, and you can go from milk to mozzarella in a couple of days. Check out their cheese-making posts here, and learn much more at at their highly-recommended favorite cheesiest of sites: Fankhauser’s Cheese Page.
4 thoughts on “Make your own cheese”
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the wife and i have a recipe that takes 30 mins to make mozzarella. i don’t have it with me but basically you heat the milk, and at a certain temperature you add some citric acid and renet and take out the curd and place in a bowl. and drain off as much whey as possible. then you microwave it 1 min and (while hot for the last steps) work out more whey and kneed the curd. microwave for 35 secs. kneed… and then microwave for 35 more secs and salt and kneed and form, if it still not quite taffy like the do a extra 35 secs. Finally, place in iced water if you want to keep it for a couple days or eat right a way. the other (longer) method takes a half a day to a day i think, we have not tried it yet.
-t
the wife and i have a recipe that takes 30 mins to make mozzarella. i don’t have it with me but basically you heat the milk, and at a certain temperature you add some citric acid and renet and take out the curd and place in a bowl. and drain off as much whey as possible. then you microwave it 1 min and (while hot for the last steps) work out more whey and kneed the curd. microwave for 35 secs. kneed… and then microwave for 35 more secs and salt and kneed and form, if it still not quite taffy like the do a extra 35 secs. Finally, place in iced water if you want to keep it for a couple days or eat right a way. the other (longer) method takes a half a day to a day i think, we have not tried it yet.
-t