Sunday, February 19, 2012
The first attempt at mozzarella was only mildly successful. There was some cheese, but not enough curd separated from the whey. Then Dan insisted I brine it (because he read it in the cheese book he bought me). It started melting in the water. Fail.
This time, success! Fresh mozzarella is so good and it makes you feel so accomplished. The only problem is, you suddenly have a huge ball of cheese. That's really good. And you're all alone. Don't eat to much cheese, it might come back to haunt you.
New England Cheesemaking Supply Company. Dan bought most of my supplies through there.
Dan does a lot of research before buying anything, and cheese making books are no exception. He came to the conclusion that Artisan Cheese Making at Home: Techniques and Recipes for Mastering World-Class Cheeses by Mary Karlin is the best. Honestly, I haven't read through it yet, but it is packed full of information and all kinds of recipes. It'll be great for the basics, but it seems to have fancy-pants recipes. I'll most likely pick up a more laid back cheese making book at some point.
Do you make cheese? Do you have any cheese making books to recommend?