Continuing with the Urban Farm Challenge and the cheese theme for March I am making mozzarella. This is my first time making this. I was a little worried as more ingredients are needed than the last cheese I made, including the dreaded rennet. Luckily I found a vegetarian rennet. I wanted to follow this recipe from Andrew at Eating Rules but not having a microwave I had to look elsewhere, most recipes are similar, it’s the technique that varies.
I went with this recipe as it seemed easy to follow. This recipe worked like magic, the milk thickened like yoghurt as it said it would, the curds separated from the side of the pan just it said it would. Then I ran into a little trouble, I made my mozzarella into balls and sat them in the ladle to dip into the hot whey as I was told but my cheese was slow to get to the stretch and the last ball just wouldn’t stretch at all. I will say for a first try at mozzarella it was a moderate success. I have ended up with cheese that is a messy mozzarella. Mine didn’t stay in a ball but flattened out. It has a harder texture than store-bought mozzarella, maybe I over kneaded? However what it lacks in looks it makes up for in taste. It tastes good, mild and creamy like mozzarella should taste. I will be trying this again and hope to improve the shape and texture. If any cheese makers can help me out with these things and advise me where I went wrong, that would be great.
Mozzarella made from this recipe at Mother Earth News
The curds separating from the whey
Stretching the mozzarella, who knew I would own a pair of rubber gloves especially for cheese-making!
My mozzarella, slightly flat but it tastes good!