Decibel (decibel45) wrote,
Decibel
decibel45

Cheese failure

So I made another attempt at mozzarella today. What I did differently was to let the milk sit with acid for an hour and with rennet for another hour. I can't tell if it helped a lot or not with making the curd firmer. I suspect I could have heated the whey and curds double-boiler style to help them solidify.

Instead of using the cheesecloth (which is a bitch to clean) I used metal strainers. I think that worked ok, up to a point. But the cheese never really got very firm, and I think I ended up over-heating it. So, no mozzarella. But I think what I ended up with is actually ricotta, so it wasn't a total loss.

I also made some ricotta. I remember watching someone on a TV show make cheese once. Ricotta actually means re-heated or something; and it's how the cheese was traditionally made. The whey you have left over from making another cheese is heated almost to boiling, then allowed to sit for a bit before running it through cheese cloth. So, that's what I did with the whey from today's failed cheese as well as the whey from last time. It's still draining, but hopefully it turns out well.

Nuclear tacos tomorrow.
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