I would like to say that I like making mozzarella, but alas I do not. I am not up to burning my hands so much and it is just requiring a lot more work and time than the 30 minutes promised in all the you tube videos that I watched. Evidently, i am a slow learner.
I did find a recipe for mozzarella that says that I need to culture it rather than use the citric acid method. It is on the curd-nerd website. It uses thermophilic culture and sets for 2 days. Way more my idea of what to do. There is a link to stretching the curd properly on the site that demonstrates thier way of stretching cheese. I think I'm going to try it. I have made great pizza with both my painful attempts as making mozz.
I do like making cheddar cheese which from the first looked harder by far than the mozz making. The standing and stirring put me off when I read the directions. It turned out to be ... not so bad. the first batch was stirred curd and that is too much work. Next I did the true cheddaring method. The term was kind of strange but Gavin Webber in his video on how to make cheddar explains it very well. Well there's more to it but watching the video explains the process well. I don't own a finished cheese press but I bought a small cheese mold and follower and improvised. In short I used two food safe five gallon buckets and put the mold, loaded full of the curds, and the follower in the first bucket. Then the second bucket went on top, nice and straight, and I filled this bucket with my hand weights that heaven knows I never use. Worked great! The cheese looks beautiful. I do want a larger mold that will give me a wider cylinder.
Melinda and Bennie Pepper
We work in technology but are homesteaders at heart. We're trying to set up our homestead with productive systems that are sustainable. We have Nigerian Dwarf goats and chickens and are trying to garden and raise fruit trees.