Cheese---I'm gonna do it!

[The empressof all]

I've been interested in learning how to make cheese for a while but was feeling a little intimidated. I'd occasionally make some Paneer but have yet to move on to Mozzarella, Ricotta, Farmers Cheese and Chevere. From what I understand they are really rather easy to do in a home kitchen. Well, I found my crutch to get me to the next level in this adventure and have just purchased the Mozzarella kit from these folks. http://www.cheesemaking.com/ I should be a cheese making fiend in a few weeks.

[NMDemDist2]

1. lol a cheese making fiend! let us know how you did :) n/t

[eleny]

2. Here's an easy farmer cheese recipe

If you find an easier one, please share it! I love the stuff.
http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=4141

[wakemeupwhenitsover]

3. please tell us how it turns out.

David Rosengarten had a bit about how easy mozzarella was to make. It didn't look all that easy to me, but I think I would like to try. Most of the store mozzarella tastes like nothing.

[The empressof all]

4. I saw Emeril make it

Actually he kind of inspired me to try because I figured if he could do it so could I. I needed the crutch of having a kit for my first time out. For some reason, having someone else put it altogether for me just makes it easier. The web site says it will make 30lbs of cheese. I'm hoping I won't have to do it all at once or I'll be standing on the corner giving it away.

I'll take pictures and post the process and results. I'll be making it on March 5th or the 12th. I'm hoping to have a friend or two come over to help with the kneading and stretching.

[wakemeupwhenitsover]

5. And friends can help eat too! n/t

[Stinky The Clown]

6. Kudos to you for pure ambition!

I had designs on making mozzarella a while ago, but just never quite got around to it. You're right, much of the store bought kind is pretty un-mozzy! The difference between fresh and packaged is night and day. And the fresher the better.

If you've ever tasted "today's" mozzarella di bufala in Campagnia, you'd think you'd died and gone to heaven. Almost as good (95%?) is fiore di latte, which is the very same thing, but made from cows milk instead of the water buffalo milk.

Obviously I wasn't going to find water buffalo grazing here in suburban Washington/Baltimore, so I was hoping to do the fiore di latte (which is 99.99% of what we get in the US, even if it was made this morning).

You're a brave and ambitious lady! You **must* post pictures and let us know how it turns out!

This will be one for Demopedia, for sure!

[NMDemDist2]

7. did ya do it?how did it turn out? n/t

[The empressof all]

8. Not yet!

I had to have four teeth pulled in the last two weeks so haven't been feeling up to doing more than the bare necessitites.

I'm hoping to get to it on Sat. I did buy a new camera too so I'll take pictures and post.

Wish me luck!

[NMDemDist2]

9. cool! pics would be great! hope your face is feeling better :hug: n/t

[Stinky The Clown]

10. Sorry you're feeling down

But just think ... cheese will be so easy to eat!

I'm waitng very expectently to see the results. Good Luck!!!!

Try buying a bit of the best mozzarella you can find (buffala, if you can get it) and use it as a benchmark for your efforts.

[eleny]

11. Good luck!

I can hardly wait for your pics and learn how the cheese turns out. Feel better!

[The empressof all]

12. OK folks, I'm on my way out now.

I'm going out to find a gallon of milk that hasn't been ultra-pasteurized. I read the mozzarella making instructions this morning and it doesn't look too hard. They say I can do this in less than an hour. I'm feeling hopeful because even if I can't get the cheese to stretch I can still make a mozzarella cheesecake from the recipe in the little pamphlet enclosed with the kit. Apparently, I can also make ricotta from what they sent me too--but I'm going to leave that for another day.

I'll try to get my pictures up in the next day or two.

[NMDemDist2]

13. woohoo

can't wait :bounce: