On April 28, we joined forces with Laura (her food blog is "A Little Zaftig") for a cooperative cheese making session. Following the recipe from Barbara Kingsolver’s
Animal, Vegetable, Miracle we were able to perform the amazing transformation of milk into mozzarella cheese. The ingredients were simply whole milk (pure, organic golden-rich Cedar Summit milk from grassfed cows), citric acid and rennet. Because the food thermometer was originally set to centigrade, we accidentally overheated the milk past 55 degrees F, the temperature for adding the citric acid. It actually took longer to cool the milk back down than to finish making the cheese once we restarted at 55F. At 88 F we added the rennet, and then strained out the curds when they formed.
Lifting out the curd
Home made pizza with our mozzarella
There was nearly a full gallon of whey at the end. Laura took half home to feed to her chickens. Joan slow-cooked whole grain millet in the whey, and raves about the delicious result.
This is how Joan made the creamy millet polenta
“I took my whey (the quart) and mixed it with a generous cup of mIllet and cooked it in the crock pot all day. It is amazing, like a polenta, but lighter, I mixed in butter and cheese and salt and oh my, it’s wonderful. “
We also tried to make cream cheese, but additives in our cream prevented the formation of any curds. There was no recovery this time, we gave up on cheese and made two quarts of orange marmalade-ginger ice cream instead. Of course we would not have had this problem if we had been using additive-free cream from Cedar Summit! Here is a link to Cedar Summit farm