Wednesday, May 20, 2009

Cheese Making

Lloyd made some cheese yesterday afternoon. This is something he's always wanted to try his hand at but just never got round to, till now.
We are going to go on a cheese making course but not till October when Ness is back. Anyway, I found this recipe on lifestyle block and let Lloyd see it.
We had to buy a thermometer and some rennet but apart from that we had everything you need.
It was a recipe for a mozzarella type of cheese.
It only took about 40 minutes to make.
And it was fun!

Lloyd is a bit critical of it, it's not as glossy as he wanted it to be and also it wasn't as stretchy as he'd have liked - he thinks he needs to heat it up more. I, however, think it tastes lovely! It'll make a fantastic mozzarella, basil and tomato salad, or go on our home made pizzas.

2 litres of milk ad 1/2 tsp salt and 1/2 citric acid.
Heat to 32 deg C then add 1/2 tsp rennet.
Stir into the milk using a slotted spoon.
Leave to set for 10 minutes.
Once the curd has set, cut the curd with a knife then heat to 41 deg C. leave to stand for 5 minutes.
Drain off some of the whey retrn the pot to the heat - continue heating slowly - not hotter than 45 deg C. Continue to form the curd into a ball with the slotted spoon, Gradually it becomes soft and very stretchy.
Shape into a ball with care and place into a bowl of cold water to cool.
( with thanks to eelcat)


  1. Wow, that's cool, I'd love to try it!

  2. Anonymous1:00 am

    this is cool. i'm gonna try it. i got rennet in liquid and citric acid in powder form. do i measure them for 1/2 in their respective form?


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