Wednesday, April 27, 2011

Making cheese at home from a kit

On Sunday, Max and I made our own cheese. We used this kit:

Turned out well and it was fun!

Heating the milk. At 85, add citric acid. At 100, add rennet.

Draining the curds. A towel under the curds would have been helpful.

Trying to remove as much whey as possible.

After stretching the cheese

Cooling the cheese.

The money shot!

Sliced mozzarella

Added to the pesto pasta salad

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