Making Mozzarella
My Christmas gifts in 08 had a culinary theme: new cookbooks, ceramic knives*, and a starter kit for making cheese.
This week I tried the "30 minute mozzarella & ricotta kit" for the first time. It took longer than 30 minutes, and the results were more ricotta-crumbly than mozzerella-stretchy, but it still was quite tasty. The trouble-shooting guide suggest that I add more citric acid, which I'll do the next time I make mozzerella.
Next week it'll be time for an experiment in ricotta.
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* amazingly and frighteningly sharp. They work on anything except foods where you'd be twisting the knife (bone-in meat, frozen foods, cheese) which could chip the edge.
This week I tried the "30 minute mozzarella & ricotta kit" for the first time. It took longer than 30 minutes, and the results were more ricotta-crumbly than mozzerella-stretchy, but it still was quite tasty. The trouble-shooting guide suggest that I add more citric acid, which I'll do the next time I make mozzerella.
Next week it'll be time for an experiment in ricotta.
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* amazingly and frighteningly sharp. They work on anything except foods where you'd be twisting the knife (bone-in meat, frozen foods, cheese) which could chip the edge.