Learn It
This project was made as part of a Craftsy course:
Artisan Cheese Making: Chevre, Mozzarella & Cheddar »
Difficulty:
Category: Food & Cooking
Type of item: Food
For: Other
Style: Casual
Materials
Half-gallon homogenized whole milk (~3%), Citric Acid, Rennet, Salt.
What was your inspiration?
I just wanted to get started with making cheese again. I'd lost my cheese-making mojo after a few serious failures months and months ago. Finally, I signed up for Artisan Cheese Making here, and I just wanted to get started with something.
What are you most proud of?
There are a few balls in the batch where I got that nice, smooth, glossy mozzarella shine, and I think that's lovely. A few others turned out to have a more grainy texture, and are less shiny.
What advice would you give someone starting this project?
The turning point for me was definitely avoiding the chlorinated water. I wouldn't say the texture on this batch is perfect, but it's far better than getting a curd-formation failure like I had previously!
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