Can you guess what THIS stuff can make??
HOMEMADE Mozzarella cheese!!!
Well, my cheese loving husband made it, really. I just took pictures and annoyed him more than anything.
I learned a lot today through this process. I had never even heard of Rennet before. I made the mistake of HAVING to know exactly what it was and Googled it. Basically, its an enzyme that comes from the lining of the stomach of a young calf, lamb, or goat. It causes the milk to form (curd), and allows the liquids to separate and run off as whey. I just wonder HOW they figured this process out.
|Getting it to JUST the right temp|
|If you look close, its just starting to form|
|Doesn't look very tasty yet, does it?|
|Starting to look like cheese!!|
Danny is happy with it, but says he will most defiantly be cutting the salt in half in the next batch. And we discovered that cheese is most wonderfully delicious when it's still warm.
Amazing what you can do with a gallon of milk--which is on sale this week, by the way! =)