I made farm fresh cheese + you should too (hint: it's easy)

Homemade mozzarella // Print (Em) Shop

So here's a little secret. Making cheese is ridiculously easy to DIY, but I have never done so. As part of my #createcuriously challenge I decided I would tackle making some this month. The secret is in the contents of this kit by Urban Cheesecraft.  

Homemade mozzarella // Print (Em) Shop

I received this little guy during the holidays + just cracked it open last weekend. The kit comes with packets of citric acid, cheese salt, vegetable rennet tablets, cheesecloth, a temperature reader + recipes for making your own ricotta or mozzarella cheese. You can make up to 10 batches, so you don't have to feel bad for either cheese.  

Homemade mozzarella // Print (Em) Shop

I decided to try the mozzarella. It's one of my favorites, but I've never actually thought much of the process. I have seem demos, but the cheese curds were always ready to go. Obviously there was more chemistry to this process.  

Homemade mozzarella // Print (Em) Shop

To make the portion you see in the first image you start with a gallon of whole milk! Like I referred to in this Instagram, you then dissolve both the citric acid + a bit of the rennet tablet in seperate dishes of water. It is now time to heat your milk.  

Homemade mozzarella // Print (Em) Shop

The kit came with a temperature reader which I stuck on the side. You can definitely swirl that guy around, but it's not entirely necessary. Once at the proper temperature you add the acids which aid in the coagulation of the cheese.  

Homemade mozzarella // Print (Em) Shop

It's not the prettiest picture, but it sure is fun once you see the curds begin to form. They look like chunky Greek yogurt, but are pretty firm. I have to admit I had a total food geek moment when this happened! 

Homemade mozzarella // Print (Em) Shop

Then it's time to heat, shape + flavor the mozzarella! I placed the curds in a heatproof dish, microwaving them at intervals between 30 seconds and a minute. You drain the excess liquid at each of these stages until it reaches perfect pulling temperature. At that point you evenly distribute some cheese salt + then from your mozzarella balls. I was able to make three little lumps of mozzarella, but I think next time I might try out marinating smaller pieces of the cheese. 

Homemade mozzarella // Print (Em) Shop

So, what so you think, would you try making your own cheese?  

Note: This post is not sponsored, I just l-o-v-e cheese. For those interested in this kit you can find this one + many others over on their e-shop.