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Basic Mozarella

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Little Mozzarellas

Created in this Craftsy class

Artisan Cheese Making: Chevre, Mozzarella & Cheddar taught by Mary Karlin

Mary Karlin, author of Artisan Cheese Making at Home, shows cooking enthusiasts how to create three flavorful handmade cheeses in your home kitchen.

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Here are some details about my project:
Category Food & Cooking
Ingredient Dairy
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Share a little about the ingredients and techniques used to create this dish/item. Half-gallon homogenized whole milk (~3%), Citric Acid, Rennet, Salt.

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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.

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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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Well done! These look very tasty!

10/28/2012 Flag

looks yummy!

12/25/2012 Flag

Do you recommend non-animal rennet that would be suitable for vegetarians? This course is great but I need some vegetarian options :o)

12/25/2012 Flag

I'm not a vegetarian myself, but my rennet is microbial rennet. (To be honest, it was much cheaper and more shelf-stable than the calf rennet my supplier had). These were made with that microbial rennet, but to be honest, mine can be a pain in the butt, because it's made for commercial cheese-makers and one tablet will set a 13 gallon batch. I never, ever make that much cheese, so I have to try and split the tablets into tiny, tiny fractions. It shouldn't be too hard to find something labeled as a microbial or a vegetable rennet, both of them exist.

12/30/2012 Flag

Where did you purchase the rennet? I am near Edmonton and can't find it anywhere!

01/31/2013 Flag