The concept of making cheese has always fascinated me, the idea that you can take milk and add a little acid (or rennet) to magically separate it into curds and whey. Milk seems like such a stable liquid, a wholesome elixir of childhood, but with a little citric acid, lemon juice, yogurt, or rennet it completely de-stabalizes into thin, watery whey and fat chunks of curd.
What you do with t...
After I miraculously created a ball of mozzarella from a gallon of milk and some powdery substances, I declared it a miracle and couldn’t wait to do it again. And true to my plan, I tried to make it twice since that date and failed bitterly both times. Much could have gone wrong. I believe the first failure happened because I used cheese salt instead of citric acid at a crucial ste...
I had read about making cheese--like a lot of people, I assume--in Barbara Kingsolver’s Animal, Vegetable, Miracle . It had never really occurred to me that cheese could be made easily at home, but once I read the passage where they made mozzarella in 30 minutes, I rashly bought the recommended kit . And a three days later I had a bright yellow box from the New England Cheesemaking...