Mozzarella....

So, the mozarella turned out decently! It ended up taking double the amount of time we thought, apparently the rennet we were using wasnt the best and had to sit in the curds for two hours. There are so many different versions of how to make cheese that it took some weeding through them to figure it all out. Rachel, being the super woman that she is, took charge (it was her kitchen) and got everything together while I helped supervise temp changes and played with her kids! In the middle of the cheese making I had to run to work, so I didnt get to see the stretching of the cheese. The end product was a pretty mild mozarella, but definitely cheese. Next time I think we are going to use Snowville Farm whole milk that is unpasturized and see how it turns out. There is something pretty exciting about realizing that with a gallon of milk and some rennet you can sustainably make your own cheese, bypassing the pricey cheese at the store.

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http://upload.wikimedia.org/wikipedia/commons/3/39/Mozarella.jpg