This year I finally got around to reading Animal, Vegetable, Miracle by Barbara Kingsolver. It's been on my to-read list for several years, but while I was a new business owner, I just didn't have much time to read anything non-work related. My new job as a stay-at-home-mom affords me much more time for reading for pleasure.
One of the recipes given in the book was for 30-Minute Mozzarella from Ricki Carroll. Of course, I wasn't satisfied with just one cheese recipe, and purchased Ricki Carroll's book Home Cheese-Making: Recipes For 75 Delicious Cheeses.
I was a little nervous about this whole process. I'd made paneer before, but that was super-easy (just add lemon juice, drain, and press). This was going to require a little more attention to detail.
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| Mise en place. Well, most of it, anyway. |
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| I used my instant-read meat thermometer to monitor the temperature. |
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| Curds and whey. |
The mozzarella is delicious! It was difficult not to eat the whole batch right then and there! I suppose a pound of cheese might exceed the recommended daily intake for one person...
I am not going to repost this recipe since I didn't alter it from the version that is posted here. It did take me closer to 45 minutes than 30, but that may be the fault of my being a cheesemaking newbie.
My first post on my new food blog and I didn't adapt the recipe one iota, ha! Between that and the awesome (not!) photographs, I'm off to a good start in the world of food blogging!
Food bloggers: do you adapt or create every recipe you post?
What kind of camera do you use to get those awesome photos?
Most importantly, what kind of cheese should I make next?
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