Saturday, March 28, 2009

Mozzarella a la Barbara Kingsolver

Rog is reading Barbara Kingsolver's book "Animal, Vegetable, Miracle" and was was inspired to make mozzarella cheese today, following her instructions ( it's a recipe from Ricki Carroll).

He purchased organic whole milk (not ultra-pastuerized), citric acid and rennet at the co-op and heated on the stove
until the curds separated from the whey and the temperature reached 100 Degrees F.


He strained the curds from the whey, kneaded, put in the microwave for one minute, and kneaded again.

Then he added salt to taste and kneaded it in.



The lovely finished fresh mozzarella. So easy! So fast (30 minutes)! So delicious!

1 comment:

Toodie said...

I never knew it was this easy. I am gonna give it ah go! Thank you!