So the mozzarella was a bust, but it did turn out to be very ricotta-like. I think I just need to order some new rennet or it could be that the milk it too pasteurized. I may check around some of the health food stores first, because I was really wanting it for Friday. I could buy some fresh mozzarella, but it's so much more fun (and better tasting) when you make your own. I did get quite a bit a whey from the process. I will use that to make bread and pizza crust this week!
 |
| Here's my, we'll call it ricotta, after hanging in cheesecloth to drain the whey off. I see lasagna in our future. |
 |
| No whey! Yes way, lots of whey, this is only about 1/3 of it. Just no curds to go along with it. Sorry Miss Muffet. |
The turkey is on the grill/smoker right now! It will take all day, but it should be well worth the wait. I also have a duck breast that I'm going to stick out there a little later. I think that should be pretty tasty too!
 |
| More pics later! |
I finally decided that I just can't make, or haven't found a good recipe for, breakfast sausage. It all tastes fine, but just like a spiced up burger. I want that Jimmy Dean taste. I broke down and bought some seasoning for wild game. Last night I made up some more bison sausage. This time it was much closer to that taste I am looking for. It may have to do.
Wow! That is so cool - making your own cheese! I love it!
ReplyDeleteAnna-www.cheesemaking.com. 30 minute mozzarella kits. It is super easy!
ReplyDeleteI had so much fun making cheese with you last year. I still want to try and make bleu cheese. It seems so technical with jabbing it with the skewers and such. I think I'll try it a little later this spring and find a temperate place to store it.
ReplyDeleteHow hard is it for me to make something moldy? Happens in my fridge all the time, can't be that hard, can it?