It seems to us that by now everybody should know how it is easy to make Mozzarella with our 30 minute recipe. After all, we've been selling our kit for 17 years!
But, alas, there are many people out there who have no idea that they can make their own cheese, and, of course, it's our mission to teach them.
We talk about it to everyone who will listen and Cameron Arsenault from Millers Falls, MA listened. He had no idea that he could make cheese and he thought it would be fun.
Of course, that's the whey Cameron rolls - he'll try anything and most of the time he loves it. He's a sophomore in the 4 Rivers Charter School and he has a very wide range of interests: Anime (Japanese animation), Body Kombat, Ultimate Frisbee, and even Zumba, a high-aerobic dance exercise class.
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| Cameron's anime character is named Eridan |
Cameron took to making Mozzarella like a duck to water and now he's a cheese maker:
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| Reading the directions |
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| Cutting the rennet tablet |
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| Good job! |
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| Dissolving the rennet |
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| Pouring the milk into the pot |
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| Stirring while heating |
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| Adding the rennet in an up and down motion |
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| Checking directions while waiting for the milk to set |
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| Not quite ready |
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| Cutting the curds |
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| Transferring the curds to a bowl |
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| Whey keeps coming out of the curds |
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| After the first heat in the microwave |
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| Finally, the fun part |
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| Now let's eat! |
I love that the clock is right there so we can see his time progression- great photos!!
ReplyDeleteThanks, Rose. It was purely coincidental!
ReplyDeleteLoved the photo series! How do you store the mozzarella once it is made? In water, brine, or whey? How long does it stay fresh tasting? If brine, what is the recipe? Or simply wrap in plastic wrap? What about for the small balls, don't they need a brine? How does this compare in texture to the cheese made from cultures and longer time?
ReplyDelete