I'm taking a break from my series on fashion basics because, well, it is Too Cute Tuesday and it does involve a craft and cocktail so why not?

Curdsandwhey Sure I'm preparing to fly across the country on Friday and sure, I had to work until 8 pm tonight but the article in Mother Earth News promised me 30 minute mozzarella. Sweet!

Materials:
1 gallon of milk
1 1/2 tsp citric acid dissolved in 1/4 cup cool water
1/4 tsp liquid rennet diluted in 1/4 cup cold water
1 to 2 tsp cheese salt (which is to say coarse grain, not iodized salt)
Rubber gloves (fresh ones! you are handling food)
thermometer that goes as low as 55 and as high as 175
Stainless steel pot
Slotted spoon

Ballingcheese Here is the recipie at Mother Earth News for the Mozzarella. Print off the instructions there (and poke around their site for other DIY stuff if you are so inclined).

Cocktail: Kaluha and milk (embrace the ridiculous amount of milk you have!)

1. Citric acid and rennet (I got a vegeterian substitute) can be found at your local natural health food store. Rennet is in the cold section and citric acid is with the beer brewing supplies. (Clearly you can get milk and rubber gloves at your grocery store.)

2. Gather your supplies. Tell yourself you will be successful, despite the fact that you are working within narrow temperature ranges and are exhausted from your day. 

3. Take a sip of your drink. Remember to drink slowly because you need all your focus on the task at hand for the next thirty minutes.

4. Follow instructions, drink slow. Enjoy this quality time with milk products.

5. Your cheese is "best fresh" but "can be stored in the refrigerator for a week or so".

So was I successful? Sure was! The first go around, this ended up being 1 hour mozzarella but it was worth it! Yum!

Our first in-person workshop in 2+ years is happening September 24!

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