Been a very long time since I made anything, while making it it accured to me this is realy just the basics of Mozzarella making, just no stretching.

4L Milk
1tbs Calcium Chloride (works better when using processed milk)
1/2 cup lemon juice fresh

Heat milk till near boil, add CC, mix for a few min to make sure its well mixed, can put it in at the beginning, I just forgot, Then add lemon and stir quickly, it curdled almost instantly. Keep stirring for a while till its all separated then pour into stainer, I used cheese cloth. Then pressed for half hour and let cool and then cut.

I put in mason jars with some salt and topped with the whey, use the whey in other cooking, tonight rice.

Good to see that you’re getting back into the game, Neil.  How are you surviving up there in the frozen North?  Below zero down here in the “South,” so you must be in the deep freeze!

well it was -30c a coule days ago and now its +4c, the weather is like a yoyo, in general its around -20c.
Guess you dont know but I bought a house, built 1910, nice big garden so looking forward to growing, got seeds setup right now, mostly hot peppers, got it last June. Now that I have more room hope to get into cheese again.

Did another batch. Temps out side still cold, hope to do regular cheese soon.

I see that you’ve gone to vacuum sealing.  I think you’ll like it a lot.

It makes it real hard and easy to dice I find, in this case it is very usefull, can fry up the cubes without them falling apart

I like the fact that I don’t have to monitor the humidity in my cheese fridge.  I also don’t have to worry about cracked wax.  And, BTW, I also like to use the cheese fridge for the drying of my wheels.  There hasn’t been any mold to contend with, and the wheels hold their shape better - no sagging due to warm temps.

Nice!
Temps warming up so hope toget back into cheese making soon, dying for some Brie :D

Hey there

Hey Hows it Going ?