I got the Mozz.

I made mozzarella from scratch last night. I am both amazed and somewhat freaked out by milk right now. I also now have a whole different picture in my mind when I picture Little Miss Moffitt. She seemed to be sitting on a tuffet eating separated milk. Who can rhyme that though?

So thanks to the 30 minute cheesemaking kit I made some homemade mozzarella. The kit comes with a thermometer, some rennet tablets, citric acid, cheese salt and instructions. So I went on a search for the gallon of whole milk needed to make the cheese. You need milk that has not been Ultra-Pasteurized.

Don’t even go to Shaw’s (which is a generally irritating place anyway). Their Wild Harvest organic milk says that it has been pasteurized but when I got home, I looked it up on-line and found that it was actually Ultra-Pasteurized (read more about this process here and of course also, why this process will kill you and why you should buy local). So I brought it back to the store and returned it! Ha! (I am actually really proud of that because usually I just say, oh well that sucks. Anyone who wants to praise me can feel free to do so.) I then went to the Dairy Bar (an extension of Kickass Cupcakes in Davis Square). I do not like their cupcakes (sorry Kickass…a lot of people do but I find them dry) but they sell dairy products from Shaw Farm in Dracut MA. Their milk is pasteurized using a low temperature vat processing which means that you can make cheese. It also was cheaper than Shaw’s by a penny and it supports a local farm.

Finally, having gotten the milk, I went home and followed the directions and about an hour and a half later (not quite the promised 30 minutes, but I’m a beginner) I had mozzarella that looked and tasted like mozzarella. I will make one note. The directions show you a picture of what it should look like once the curd forms and their picture promises this neat and lovely looking situation. I panicked as I did not have that and almost chucked it and went to drink wine and watch 30 Rock until I found this site. The pictures on this site helped me to soldier on and I made cheese.

When you finish the process you will have a ton of whey. I didn’t do anything with it and so I am guilty of wasting stuff that has nutritional value which will totally get me kicked out of the post-apocalyptic village, but I was tired and the whole process had been a little chaotic. In the future you can save it, it refrigerates well for a couple weeks and you can make biscuits, rice, shakes, use it in place of stock, give it to pets to keep their coat shiny, use it in place of milk in bread recipes, give it to arachnophobic children sitting on toffets, and all other such things. It doesn’t look yummy though, so I am just taking the word of the internet. Here are some pics. I also included a picture of my iTunes list as I would suggest that while you make cheese you have a small kitchen dance party.

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  1. Oh, I am proud of you, and you did all the same things I did – same kit, same milk source (and I agree about the cupcakes) and even the small minor freak out at the look of my not-quite finished cheese. Good work, and congrats on sticking it to Shaw’s to boot!

  2. Thanks for the praise! And seriously, the picture in the cheesemaking book makes the curd look like a lovely curd pillow. I want more explanation on that but I think it might have to do with using liquid rennet and also having a better thermometer situation.

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