I've been reading a lot lately about making homemade cheese. I'm going to start out with Mozzarella because it's relatively easy. It doesn't need to age and can be made with normal household equipment. The only things I needed that I didn't have was rennet and citric acid, both of which I found on a cheese making website. But this also lead me to a website about making homemade butter. Turns out it as easy as pouring heavy cream into a glass jar and shaking it for about 20 minutes. I had no idea. So I tried it today and it worked perfectly.
Posing for Lance
Shaking (20 minutes was a lot longer than I realized)
We have butter!
Strained it through cheese cloth to get all of the milk out
This was the milk that separated from the butter, otherwise known as "buttermilk." But it tastes nothing like the buttermilk in the store. It's light and a tad sweet.
This was all it took
0 comments:
Post a Comment