Added by Fpoulenc about 1 year ago in Food
We decided to make a more authentic version of our Insalata Caprese with our last few tomatoes (The heatwave here is in the process of ending our season early).After reading Barbara Kingsolver's great new memoir Animal, Vegetable, Miracle, I was determined to make some mozzarella at home.It is shockingly simple to make.To make it foolproof, I ordered a kit from the "Cheese Queen" Ricki Carroll at New England Cheesemaking Supply Company. It contains enough rennet, citric acid, and salt to make 30 lbs of cheese!
The most difficult part is finding good milk.All the big organic brands we have available locally are ultra-pasteurized.This is good for shelf life, but not so good for flavor and the kiss of death when making cheese (the rennet will not work, and you will end up with ricotta).Try your local organic foods store or a local or regional milk producer; it is worth the trouble.
If you eat mozzarella from the store or even at a fancy restaurant and wonder why anyone would bother making such a bland cheese at home, this cheese will amaze you.Tasting the still-warm mozzarella when it is just finished cooking is a unique taste experience, and one you are not likely to forget.
You can find Ricki's recipe for 30 minute mozzarella here.
