Cheese making

[ChouDoufu]

So you need cheese, but the peasants don?t like it and the stores don?t carry it?
Make your own mozzarella from water buffalo milk. Amazingly easy!

You just need half gallon (2 liters) of fresh-ish swamp cow juice
(or can use goat milk or cow milk, but no ultra-high-pasteurized)
and 5 tablespoons (70ml) of vinegar or lemon juice.

Dump milk into a non-reactive pot or wok (no aluminium).
Heat slowly, stirring constantly, until just starting to boil.
Turn off the heat, but leave the pot on the element.

Add vinegar or lemon juice and stir well to form curds and whey.
Let sit for about two hours.

 

[ChouDoufu]

Line a colander with cheesecloth, or just cut up some of your wife?s favorite sheets?..
she?ll understand. Pour the curds & whey mixture into the colander and pass through the
cheesecloth To separate. The whey can be collected to make ricotta cheese.

When most of the liquid has drained, tie up the ends of the cheesecloth, press to
remove moisture and form a ball. Hang over the sink for about three hours to
continue draining.

 

[ChouDoufu]

Store in the fridge. Will keep for 3-4 days.

This recipe with high-fat (18%) water buffalo milk makes 385g mozzarella (13-1/2 ounces).

I tried making ricotta with the leftover whey, but only got about a tablespoon of
runny cheese-like goo. Maybe due to the vinegar? Developed countries should
have rennet available, which could make a difference.

Cheese was very mild, had a crumbly texture. Nothing like store-bought.
There are further processing steps for making ?string cheese? I may get to later.

 

[Cooker]

I have cut plenty of cheese, bit never made any

 

[hensylee]

well, I'll be. never thought of making cheese at home. Am at daughter's home for a few months and mayhap we'll give it a go and let you know what we think of it. Chou, you have such interesting posts that you can never leave VR.

 

[Tbone]

I have nade yogurt & cream cheese before but not mozzarella

 

[Duff Man]

Very cool. Why not use aluminum ?