Its Cheese!

Once the curd gets warm enough and dry enough, it comes together suddenly and begins to look like it really could be mozzarella after all.

This is one of the four small balls I formed from this batch.

The total yield was just barely over 1 pound of cheese from a gallon of whole milk.

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Comments

Chiot's Run says:

I love love love homemade mozzarella, I make it quite often. Do you make whey ricotta with the leftover whey? It adds to the yield from each gallon.
Posted 4 weeks ago. ( permalink )

RBerteig says:

I tried one batch of whey ricotta, and found the yield to be quite low. I think it was only a couple of ounces of ricotta from the gallon batch. At that rate, I would have had to save the whey from several mozzarella batches to make the effort worth cleaning up after the ricotta....

Its possible I made a mistake and should try again.

I'm happy with the pound per gallon yields, its substantially cheaper to make than the packaged national brands (even at California's inflated milk prices) and I like the fresh flavor.
Posted 4 weeks ago. ( permalink )

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Taken in Monrovia, California (map)
Taken with a Nikon D70s.
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Taken on February 17, 2008
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Its Cheese!

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Chiot's Run says:

RBerteig says:

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