The Impatient Cheesery - Mozzarella Edition!
After our delightful - and delicious - success in making goat cheese, we decided to try making one of our favorite cheeses - Mozzarella! Our instruction guide warned us that it was a bit trickier than goat cheese, so we prepared ourselves for the challenge!

The first step was to dissolve the rennet tablet in water. Rennet is an enzyme used to make cheese, although it is not necessary for making goat cheese.

Here are our supplies for making mozzarella.

We poured the milk into our “double boiler” and started heating it up to 90 degrees.

Then we added citric acid and the dissolved rennet tablet to the milk, and we continued heating the milk.

Lots of stirring…

GIANT curds begin to form within about 10 seconds of adding the rennet!

We scooped the curds from the large bowl into a smaller bowl so we could drain the whey. The instructions suggest that we save our whey to feed to our chickens, but we opted out..

Once we had drained the whey, we had to fold the curds over themselves over and over, to help the cheese firm up.

We took half of the curds and decided to add in some herbs to season the cheese.

The Cheeser himself, kneading the cheese!

Stretching the mozzarella to firm it up was our favorite part!

Our finished log’o’cheese!

The sliced cheese on crackers!
Overall, this cheese was ever easier than the goat cheese (mostly because the curds happened so quickly and easily, and we didn’t have to use cheesecloth) and even more DELICIOUS!! Yay, cheese!!














