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Saturday, March 27, 2010

Cheese Making

Curds and whey. This happens after you add the rennet. Once it is cut into cubes you heat it and stir it.

These are the curds after they are drained. At this point, when making mozzarella, you immerse the curds into the hot whey and stretch and knead them. Mine didn't get as stretchy as I wanted. According to the troubleshooting guide, either the whey wasn't hot enough or the curds not acidic enough.

Here the cheese is formed into loaves. I used some in a salad and it was quite tasty.
Today I am making French Cream Cheese. It has been sitting overnight and soon I'll drain it. It smells divine!


Clare said...

Oh yum!

There is a French cheese called Mont d'Or which I love (we call it ice cream cheese). Have you got a recipe for that?

Barbara Strobel Lardon said...

This is amazing....I live in cheese country but this still makes me want to try my own.

Libby Fife said...

Say fromage! I could eat a prodigious amount of cheese!

Chris said...

Looks delicious!

jim gonz said...

Delicious! Nothing like homemade cheese.Just putting it out there, if you are ever in the need of someone to transport cars overseas, look up Auto Shipping Network. They do an impressive job.

Myra said...

Awesome experimenting Joyce! Looks yummy! 8-)