People say cheese isn’t hard to make. And being fanatical about cheese, making my own seemed like the obvious thing to do.

I had asked for (and received) cheesemaking books and supplies for Christmas. So I hit the farmers market early on Saturday and bought the best milk available, planning to make mozzarella. I hustled home, scanned the quick instructions, combined ingredients — and nothing happened. But patience is a virtue, one I could use more of, and eventually the curds and whey began to separate. After the suggested interval elapsed I heated everything and a ton of whey appeared. I squished curds, poured out whey, heated curds again, squished, poured, heated, etc. Amazingly, it became a ball of mozzarella.

The taste was quite good. The texture? Not so, and every bite squeaked. Hmm.

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