[food] Cheesemaking

[kaberett]

• the Graun on the topic of mozzarella (this has more-or-less worked for me, I just need to? be slightly braver???)
  
• an overview of whey
  
• an overview of the ricotta process

Comments

[kaberett]

Lessons so far learned re mozzarella: USE HETERO MILK. Use a bit more citric acid than that, Alex. No really try to get it to STRETCH, you're not getting it to STRETCH yet (at least not consistently) -- probably leave it in the whey bath for longer.

[steorra]

Thanks for the links! An SCA friend and I have been experimenting with simple acid-set cheesemaking, and it would be neat to branch out a bit.

I'm assuming you use a vegetarian rennet? What kind? (The brands there may be different than the ones here but it might still be relevant.)

Also, your second two links need a bit of repair - I think they're missing the http:// intro.

[kaberett]

Links fixed, thank you! My favourite thing about acid-set cheese is that you can take milk that's starting to go off and just... make paneer out of it (& then water the tomatoes with the whey!).

I've been using VegeRen :-)

[steorra]

Thanks!