Add some citric acid to raw milk, then heat it to 96 degrees. Turn off the heat.
Mix some rennet with non-chlorinated water. Add the solution to your warm milk, and let the curds set up. Wash a few more dishes.
Cut the curd into cubes.
Scoop the curds into a strainer lined with cheesecloth. Drain awhile. Dry those dishes.
Nice curd.
Nice curd. If the dishes are done, follow up and make mozzarella by heating and pulling the curd. Easy peasy. Then do the cheese dishes.
Final photos another time. I got busy. Busier.
Alright mrs. smarty-pants, if it's so dang easy, what kind of a store do you find rennet at?
ReplyDeleteQ, I have two sources. One is a local grocery store called Valley Farms. The other is a brew-you-own wine beverages store. They sell cheese making supplies and mushroom kits too. If you can't fimd a place like that near you, check the web. Ricki's is a good place to start
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