I have been experimenting with making cheese. If you have a good milk, juice from a lemon and a rennet, you´re good to go. Well even just with milk and lemon juice you can make a nice Ricotta. But adding a rennet and it´s super easy to make any kind of cheese, for example, Mozzarella.
Like always, before I try something new, I google it and I find it good to watch some videos on youtube.
This guy is a pro, he is a cheese shop owner and this guy is in his kitchen at home and explains well how to make a mozzarella. Then you can browse through bunch of other videos about making cheese.
The only acid I used was the lemon juice and it worked well.
This is how I did it this time. If you watch the videos I linked and check this out, a little more info about making Mozzarella, you are good to go. When doing things the first time it may sound more complicated than it is, but after one time making it, you will find it easy cheesy…
- 2 L organic fresh milk
- 2-3 drops of rennet (mixed with 2 drops of water)
- 2-3 tablespoons fresh lemon juice
Put milk and lemon in a pot, heat it at 30°c. Stir now and then.
When the milk is 30°c add the rennet and heat it to 37°c
Turn off the heat and take the pot of the stove. Let it stand with a lid on for 20- 30 minutes.
Pour the whey out with a sieve. What you got in the sieve is what will be the cheese.
Now you have to squeeze out all the whey. Don´t be surprised on how little cheese you get out of 2 liters of milk. They say you get 100 g of cheese from one L of milk. But you can use the whey for all kinds of things. It is very healthy. You can add it to your smoothie, use it for baking bread and more. (Lot´s of Ideas on Google).
Heat water in the pot to 90°c. Add the cheese to the water. you can also microwave the cheese. After you heat it you will be kneading it for a bit and make a mozzarella ball.
I used my cheese on a pizza.
I had a friend with me in the kitchen and we made both mozzarella and ricotta. it was such a good and cheesy pizza. You can´t beat the homemade stuff!
And then it was perfect on with the bruschetta,the classic version: Good bread, bunch of super awesome extra virgin olive oil, salt, pepper, fresh basil and ripe and juicy tomatoes…grilled to perfection.