Well, I did it. I decided to make mozzarella cheese and, well, it turned out kind of somewhere between ricotta and mozzarella…but it was delish!
So first things first, I got my fresh milk…
I got rennet…
I got citric acid…
Instead of putting it on the stove, I warmed it in a glass bowl in hot water in the sink, a trick I found to work much better to bring the temp up slowly and not make it too hot or scorch the milk.
Once nearly to temp I added citric acid, gave it a stir and brought it up to 88. Once to temp I added the rennet (dissolved in 1/4 c. water) gave it a stir and brought it up slowly to 105.
It quickly began to separate into curds and whey.
After to temp I scooped out the curds into another bowl, making sure to drain the whey and reserve it for making ricotta.
I followed the instructions but it still didn’t resemble “normal” mozzarella.
Though, it sure did taste like it… So I made a caprese salad to go with my chicken and…drumroll…It Rocked!
Mistake or not, it was awesome…especially knowing that I did it myself.
Now…that reserved whey will be turned into ricotta tomorrow. I’ll let ya know how that goes. For now, though, I’m gonna enjoy the delish meal I created!