First, we pour the milk into a stainless steel pot.
Doesn't our new pot look pretty?
Second, at 55F we add in citric acid.
It slowly starts to curdle.
Third, at 88F we add in the rennet (my arm was in the way for Dustin to get a good picture)
The curds really start to separate from the whey.
Fourth, we separate the curds and the whey.
Fifth, there is a series of microwaving and kneading. Isn't Dustin doing a great job with the kneading?
We also form it into balls, however for some reason we didn't take a picture of this part and it's already been used on our pizza.
After getting the mozzarella competed I wondered: what do I do with all the whey that is left? Well, let me tell you.
First, I watered the plants.
Second, I reheated to whey and waited for the solids to precipitate out: we have - Ricotta cheese. From two gallons of milk I was able to make two batches of mozzarella cheese and about 1/2 cup ricotta cheese.
Third, in my search to find ways to use whey I found out about a Norwegian cheese called Gjetost. This is what I know about gjetost courtesy of the website Beecher's Cheese:
Gjetost: Norwegian cheese made by boiling the leftover whey of cow's and/or goat's milk until the lactose caramelises (which gives it it's light brown appearance). The cheese is then poured into rectangular moulds and left to cool. The outer surface is similar to that of a decorated cake. The taste resembles a slightly sour but sweet caramel with a smooth texture similar to fudge. It can be shaven into thin slices and eaten with coffee for breakfast. At Christmas it is a favourite with spiced fruit cake. It is also considered ideal as a sweet fondue or a sauce for game. Mariners traditionally took this cheese with them on long voyages.
We're still waiting on the results.
