Well, I spent about $10 for the ingredients I needed that I didn't have on hand to try out a recipe of mozzerella. The ingredients will allow me to make cheese with 96 gallons of milk...so I guess that is about 10 cents a gallon, plus the cost of milk and the value of the citric acid I already had on hand. I guess that I spent $4.50 and roughly 30 minutes to turn a gallon of store bought milk into fresh mozzerella--two tennis ball-sized balls.
First I read up on it from Mother Earth News: http://www.motherearthnews.com/Real...arella-Cheese-Whey-Easier-Than-You-Think.aspx
Then I ordered the rennet and cheese salt (won't need cheese salt again as I have non-iodized salt that will work, now that I know what kind of salt they mean) from New England Cheesemaking Supply. They have a simple recipe with photos to follow that does not require a microwave:
http://www.cheesemaking.com/store/pg/123.html
Their main web sit is www.cheesemaking.com and they delivered my order very fast. I ordered liquid rennet.
Give it a shot.....it was very rewarding. Can't wait to mix it with the roasted peppers I made and some garlic and melt it on some good bread. MMMM.
First I read up on it from Mother Earth News: http://www.motherearthnews.com/Real...arella-Cheese-Whey-Easier-Than-You-Think.aspx
Then I ordered the rennet and cheese salt (won't need cheese salt again as I have non-iodized salt that will work, now that I know what kind of salt they mean) from New England Cheesemaking Supply. They have a simple recipe with photos to follow that does not require a microwave:
http://www.cheesemaking.com/store/pg/123.html
Their main web sit is www.cheesemaking.com and they delivered my order very fast. I ordered liquid rennet.
Give it a shot.....it was very rewarding. Can't wait to mix it with the roasted peppers I made and some garlic and melt it on some good bread. MMMM.