Making Homemade Mozzarella

It is WAY too hot to bake today. This makes me sad, I was so hoping to try out my new recipe for Barbari bread from the wonderful book ” Hot Bread Kitchen”, but the weather  here in California is not cooperating. I guess it’s got something to do with that thing called ” Summer”!

Hot Bread Kitchen Image

Having a split personality, it’s either bread or cheese with me, I decided to try my hand at making my first fresh mozzarella cheese instead. This provided me with 40 minutes of insane fun. Stretching the hot cheese like taffy was a blast, pinching off the hot cheese into little balls, (just like I saw some famous chef do it on a YouTube video the other day) was also way fun, and of course, eating of the cheese was the best part.

Let me ask you this: Why would anyone buy and eat that horribly hard, bouncy ball of tasteless grocery store mozzarella when they could spend 30-40 easy minutes of fun with the fabulous reward of delicious, tender balls of loveliness? Of course, if you live in an area where the fresh stuff is easily available then you probably don’t care, but here in our little neck of the woods it shows up very infrequently.

Mozarella 101

I’ll hope for a cooler day tomorrow, take a little time off to make a new batch of wild yeasties for my sourdough starter out of rose petals, and get back to baking if I can. In the meantime, think about your cheese choices when you’re in the supermarket and see if you can’t find the time to play with home cheese-making, it’s so fun and rewarding!

Here are some great resources to help get you started.

Supplies: New England Cheesemaking Supply-

Cheese-Making Newsletter: Ricki Carroll is the best teacher, this newsletter is full of great stories that feature regular folks like us, just trying their hand at cheese-making, very inspiring.



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