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I finally got around to making the moz.

It's kinda chewy, like string cheese(Shan tells me string cheese IS mozzarella). Next time I will leave more whey in, stretch it less(but the stretching is FUN) and put more salt in. Still, it's pretty awesome. Yay cheese!



( 13 comments — Leave a comment )
Apr. 20th, 2008 07:52 pm (UTC)
You made mozzarella? from scratch? That is sooo cool! I should just talk to you instead of going over to Olivers.
Apr. 21st, 2008 04:16 am (UTC)
Yeah, it's really easy. I followed the directions here.
Apr. 20th, 2008 08:58 pm (UTC)
You MADE cheese? I am in awe.
Apr. 21st, 2008 04:16 am (UTC)
Yeah, this is actually my third so far. I've made paneer and chevre before too.
Apr. 21st, 2008 05:32 am (UTC)
Oooh, paneer. How did that turn out?
Apr. 21st, 2008 06:02 am (UTC)
It turned out fine. It is a pretty tasteless cheese, but it was great in the saag paneer I made with it. ;)
Apr. 20th, 2008 10:00 pm (UTC)
Apr. 21st, 2008 02:06 am (UTC)
Wow that looks delicious. How did it taste?

FYI the latest batch of IPA is goooooood :}

Apr. 21st, 2008 04:17 am (UTC)
To be honest, it doesn't have much flavor. Next time I make it I will double the salt and the lipase powder to give it more taste. I'll probably shred this one and use it to melt on stuff.
(Deleted comment)
Apr. 21st, 2008 04:19 am (UTC)
Yeah, that is the main problem with this cheese. All the instructions I've read explicitly say to drain as much of the whey as possible. Well, I guess people must be lazy because I was very thorough and it turned out too dry. Next time I'll leave more moisture in it so it's creamier.
Apr. 21st, 2008 03:03 am (UTC)
Neat! Did it take a long time?
Apr. 21st, 2008 04:15 am (UTC)
It took about 30 mins. ;)
Apr. 21st, 2008 06:19 pm (UTC)
Mmmmm. That will go great with my tomatoes and basil when they are ready!
( 13 comments — Leave a comment )