Finally I decided to live a little, step out on a limb and forget about the daily duties of my at-home mom persona and do it. I ordered the supplies from The New England Cheesemaking Supply website and waited. The day they arrived I could barely contain myself. The next morning, with three kids in the kitchen, it was cheese time. Thirty Minute Mozzarella, here I come! After that, with the leftover whey, I made ricotta. The following day, same thing. Just like that, I'm a cheesemaker. I walked around for the next few days with a permanent grin affixed to my face.
A week later while my friend Stephanie was staying at our house, I became Cheese Instructor. While I had only three batches under my own cheesebelt, I assisted Stef in making her first batch of 30 minute mozz and photo-documented the process.
Ricki Carroll's Cheese Making book, in action...dog eared pages and all.
The curd, separated from the whey. Getting closer!
It becomes a solid. With a little additional heat and some kneading by Stephanie,
Really stretchy stuff.
The final product. When's dinner?