How to make Fresh Mozzarella
I feel a little bad for always talking about the tornado, but... man, it’s really taken over our lives. In 2 days, it’ll be 9 months, and the repairs are still pretty far from over.
This, however, has been a great weekend! As my husband churned out new shelves for the cabinetry, I was able to start unpacking the kitchen stuff. Everything just sort of got thrown into the boxes after we surveyed the damage, so we could demolish the kitchen. 9 months of plastic cutlery and paper plates later... progress is wonderful. I swear I heard the hallelujah chorus when I unearthed the cutlery set at the bottom of one of the boxes!
As is usually the case when I’m in a great mood, we had some fun in the kitchen yesterday. Homemade, fresh cheese for breakfast. Yes!
A couple weeks after the tornado, we attended a cheese workshop at a local brewing supply store, which is where we learned this basic technique. It was a weird thing to spend our time on, at the time.. But we needed to just get away from it all. We socked the knowledge away til now, and yes - it was worth the wait!
This method takes less than an hour to do, start to finish. (About 20 minutes of “active” time), and doesn’t take much in the way of ingredients. You will need rennet and citric acid, which are available at specialty cooking stores, or home brewing / cheese making supply shops - and only cost a couple of dollars each.
Buy a fair amount of the citric acid - not only will you find this recipe becoming an easy "go-to", I'll be posting more recipes using citric acid. (For instance, Homemade Wine Slush Mix!)
I’ll be honest - I’d barely had my finished, still warm braid of cheese on the plate, before we ravenously tore into it. It was like a scene straight out of Jurassic Park or something - and I’m pretty sure at least one of us made raptor -like noises at each other while tearing away at our cheese with our bare hands.
Oh, and yes - the cheese was squeeky. SO good! You should definitely give this a try sometime!
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