I made cheese

It is surprisingly easy, or beginner's luck, but it is yummy. This is the method I used http://www.cheesemaking.com/howtomakemozzarellacheese.html/

Pizza tomorrow.

There is nothing Italian about this place. Not even the pronunciation.

That's from one gallon of whole milk. I'm guessing 8-10oz of cheese. I'm going to make a two gallon batch tomorrow before I start making pies. That should leave me a little cheese for snacking.

It was pretty cool to watch it all happen, in about 45 minutes.

dammit I love homemade mozzarella cheese. I may have to try this myself.

Very cool gonna give it a shot myself. Will go great with native tomatoes and basil.

MY wife make her own goat cheese. She is saying it's coming down to about half the price compare to buying already made cheese.

Me, I just eat it anyway..... and take the saved dollars to buy good fancy tasty beer....... Maybe eventually I'll have to brew my own..... than I can have home made goat cheese with some home brew red dark strong natural unfiltered beer......

That looks really good.

I just started using fresh Mozz on pizza. I'll won't go back to the shredded stuff.

Molto bene formaggio! Thanks for the link!
If you have to used canned tomatoes, whole san marzano are the best. Also, you can freeze basil to use over the winter. Looking forward to wood oven pizza stone pies this year

I've seen a few vids on that and want to make some too.
I'm such a sucker for good food.
Maybe in the next few days. Thanks jeff, from My-lin.

That is pretty impressive! I think I will try it. I really have an obsession with cheese..all types...yum.
Thanks for sharing Jeff

It is super easy. The worst part was the trip to Whole Foods to buy rennet.

I've been close to trying this for a while, but haven't for whatever reason. My BIL has a dairy and I can get fresh milk for next to nothing. Not sure if that would be better/worse for cheese making.

I need to find a rennet source around here too.

I've never made cheese, but I do cut the cheese regularly.

I used regular vit D milk. Homogenized and pastuerized. Sounds like ultra pastuerized is bad. Whole milk from the farm would be awesome. All of my dairy farmer friends quit milking cows over the years, so I have no source.

The rennet I got at Whole Foods is the same rennet available in that link I posted.

Thanks. I'll prob have to buy it online. Never seen it in any local stores (and I've looked).

If you want to really have some good cheese, throw that stuff in a cold smoker for a couple hours. I do it with the store-bought stuff and it is amazing.

Awesome. I want to try that, as well as making paneer (Indian style home made cheese) for my wife who loves both of these

I think the flavor is just right. The only thing I'm not crazy about is that I read to use a teaspoon of salt. I used about half that, and that is too much.

I like the smoke idea. I'm not sure I can do that, but I could try a little liquid smoke.

this should go well on wood fired pizza. soon when the oven is finished.

I was inspired by this so I made some for my wife, who is traveling. I got expensive raw milk. It's very firm, and the flavor is a great pronounced whole milk. I was surprised at the lowish yield, but my whey was not as clear as the pics; maybe a touch more citric acid or rennet?

Thanks, that was fun!

I shouldn't have thrown out the whey- turns out you make ricotta from it!

Looks good! I started using fresh mozz for pizza, so much better, will not go back to shredded. I made some as well, turned out really good. I made it much like the link you posted, try this next time, instead of microwaving the curd, get a large sauce pan of very hot water, when it cools from stretching, dunk in water for a minute of so, then continue stretching. Worked better for me than the microwave.
Not sure if the time and mess is worth making it yourself, but it is kind of fun. Here is my first attempt.

Finally cool enough that I will probably make more this week, and get a couple of pies made. Too warm last week to have the oven going. Can't wait to get to work on the outdoor oven, but that's a couple of years out.