My first foray into making fresh mozzarella

[Bike Writer]

And it turned out pretty good after all. Amazing that a few simple natural ingredients can produce this tasty cheese. Milk, citrus acid, vegetable rennet, a pinch of sea salt and there you go. It was remarkably easy, took under an hour, because we were horsing around a bit and the best part was washing it all down with Fat Tire Beer and munching on Hungarian sausage!

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[Eden]

Cool - I've done paneer - which just requires whole milk and lemon juice. It's a big hit at dinner parties - performance cooking! and tasty to boot.

[Bike Writer]

Cool - I've done paneer - which just requires whole milk and lemon juice. It's a big hit at dinner parties - performance cooking! and tasty to boot.

Very cool! Exhibition cooking is a fun time for the cook and the guest.

[Melalvai]

I am intrigued. Where do you get the rennet and citric acid? (I have citric acid in the lab but maybe not the best idea to bring it home & cook with it!)

[Blueberry]

Whole Foods in my area has both, though I've never tried making it (have seriously reduced my cheese consumption).

[Bike Writer]

I am intrigued. Where do you get the rennet and citric acid? (I have citric acid in the lab but maybe not the best idea to bring it home & cook with it!)

I got mine from Midwest Supplies an online supplier because my local Whole Foods and Zingermans Deli were both out of it. Here (http://www.cheesemaking.com/) is an alternate source and instructions also

Rennet is available in liquid form and in tablets. Both are available in animal or vegetable versions. I would think that the citric acid you use would be equivalent to the one used in cheese making? But then again I'm not 100% certain. What I received when I ordered it was in a powdered form.

I've been wanting to do this for some time now and last week I decided - JUST DO IT. I was a bit disappointed to have to wait a couple of days for product but that's ok because in the mean time I spent more time looking at You Tube videos of cheese making. I also had more time to poke around other places on the web for ideas. I think I may try cheddar when I feel like I have this one down pat.

[jobob]

New England Cheesemaking Supply Co. (http://www.cheesemaking.com/) is a great source as well.

I make chevre occasionally, using goats milk purchased from Trader Joe's. Easy as can be, and tasty too! :cool:

I tried to make mozzarella once, but I wasn't too happy with the results. I need to give it another try.

[malkin]

Cool!
Fresh mozzarella is soooo yummy!