This recipe goes out to all the cheesaholics, (that’s me!)
It’s a take on Curds & whey, my ultimate cheese lovers guide to making mozzarella cheese at home.
Some may ask, why bother making cheese at all?
(It’s true,) there’s already so many amazing craftspeople & artisans out there.
I can’t give you a good reason, as to why I want you to attempt making these cheeses (& curds.)
What I can do, is tell you about the reasons as to why I continue to try it, time and time again!
Like some who are reading this blog, I’m a city dweller.
I live in an apartment in the burbs. There’s a 7eleven down the road, a supermarket nearby and various grocers.
(Does this sound like you?)
Well, in a way all of these items are store bought.
Store bought with every day ingredients, which take the everyday and elevate it to, Wow Factor!
Wow factor, you can make your own produce. You can create something amazingly from scratch.
Don’t get me wrong. I still indulge and visit beautiful food suppliers and seek out artisan produce.
There’s always, always! a longing when I see beautiful items & foods, lovingly made.
Do you find, that the cost often reflects the care and craftsmanship that goes into them.
Fact, I can feel that very same excitement, when I look at a beautifully crafted block of cheese (as I would a smooth leather handbag.) You know those things can come in buttery soft leather too right ;)
Question is, which one would you prefer to take home?
Lol, I know mine!
What I hope you will get from reading and viewing this blog, is that ultimate satisfaction of knowing that it is possible to master some long forgotten arts of food production.
Things that are seemingly impossible, but entirely plausible.
(Even if you do dwell in the burbs) and the only access you have to fresh milk is via the 7eleven, or local shops down the road!
In truth, this post is a collection of well loved recipes, all encouraging you to try a hand at your own version of curds and whey.
Always wanted to try making ricotta cheese. It’s here.
Always wanted to try making soft tofu. It’s here.
Last, but not least, there’s the big daddy of cheeses.
It’s creamy, melty, cheesy goodness… Fresh, warm and pleasantly smooth Mozzarella.
Let me tell you, three years ago I would never have attempted these recipes, (let alone three!)
Even as a student chef, we never really attempted to make these ingredients from scratch that often. (Well, maybe once at school, when I ordered 11L of milk, much to the dismay of the store person…anyhow I digress.)
This is a recipe you will make again too.
Are you convinced yet?
If so, Bravo, I challenge you to watch on!
2.5L whole milk
3/4 tablet rennet
1 tsp critic acid
1 cup lukewarm water
1/4 cup lukewarm water
1/2 tsp salt
One neat square, approx 45cm x 45cm.
Rennet in liquid form or tablet form can be found via these direct links here, along with other cheesemaking supplies:
I’ve one last question to ask you, (both the regular readers, or not?)
Are you satisfied with these cooking tutorials, as they become more involved?
Do you prefer written instructions and step by step methods, or are you the type who happily sits back with a cuppa, to watch me cook my way through these dishes for 20 mins. Lol!
Would love to know more.
As always, thanks for stopping by x