|The original cheesemaking room , |
where the cheeses are still made today.
|Each wheel is made, turned and waxed by hand|
|Paula Lambert of the Mozzarella Company in Dallas, TX|
C'mon...give t a try!
To make Mozzarella, you'll need some basic items: A non-aluminum boiling pot, a colander, a large bowl, a small bowl, a whisk, a slotted spoon, a thermometer, non-chlorinated water, sea salt, Citric Acid, Rennet, a pot of hot water, and if you have sensitive fingers, a pair of forks. The final ingredient: high quality fresh milk. While it isn't imperative to use raw milk, you need to make sure it isn't high heat or "Ultra Pasteurized".
1 gallon Milk (NOT Ultra-Pasteurized)
¼ Rennet Tablet (1/4 tsp if using liquid Rennet)
Sea Salt, to taste
Mix 1 ½ teaspoons citric acid into 1 cup cool, chlorine-free water until dissolved. Pour 1 gallon of milk into your pot and stir vigorously while adding the citric acid solution. Heat the milk to 90 degrees F while stirring.
Not up to experimenting on your own? Join me at Sage Culinary Studio
on Saturday, July 23rd for my Soft Cheese Making class. It's hands-on, and we'll make fresh Mozz and Ricotta. For more info, call 918.364.SAGE.
|Try fresh Mozzarella in a Caprese Salad|