Little Miss Muffet

Over a year ago, I was given a cheese-making kit by my best friend. We had both read Animal, Vegetable, Miracle by Barbara Kingsolver and fell in love with the idea of eating locally and trying to make our own cheese. We started focusing on local eating immediately, but it took nearly a year for us to get around to actually making the cheese.

We were armed with a gallon of organic whole milk and the cheese kit. Our goal was a batch of mozzarella.The directions for the 30 minute mozzarella were easy to follow. I highly recommend the cheese kit.

After heating the milk with rennet and salt, we separated the curd from the whey.














Then we heated up the curd in the microwave for 1 minute at a time, each time kneading the cheese. We kneaded the cheese over a strainer to continue straining more yellowish whey.


















And then as if by magic, it became stretchy mozzarella cheese! Wha - La!














Homemade mozzarella tastes great, but the texture is a little different then store bought. It melts really well and made a fabulous lasagna. I would eat the same day you make it because the next day it dries out.