Artisan Cheese Making: Chevre, Mozzarella & Cheddar »
Category: Food & Cooking
Type of item: Food
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!