When you have lots of old milk, what do you do??
Make cheese!
Here is the recipe I used:
Taking the cream off
I would prefer to have butter and mozzarella. :) Also it makes a really soft cheese when you leave the cream on, which makes it hard to shred. So I take some or all of the cream off.
Slowly heat your milk to 90, stirring gently.
While your milk is heating mix your rennet and citric acid in separate containers.
Add the citric acid to your warming milk.
Watch the temperature!!
Keep watching! It will go up!
Patience!
Hurray!! We have hit 90!! Now take it off of the heat and add the rennet. Stir it in gently for about 30 seconds, then cover the pot with a lid. Leave it now! Don't stir it!!
Waiting
Now check the curds to make sure they break clean and don't stick to your knife. Mine was a clean break!
Now cut the curd. The smaller you cut the curd, the more dry your cheese will be. Be sure you let the curd heal!
Now slowly heat the curds up to 105, stirring gently. Try not to break the curds up. You want them to clump together. :)
Remove them from the heat and keep stirring...
Put the curds into a bowl...
Drain the whey off
Microwave for 1 minute
Whey
Drain off the whey and mix the cheese around just a little.
Microwave, drain
Microwave, drain
Watch out for little people. :) :)
Can I have some?
All done!!
It melts!! Yummy cheese patty!
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