Making Mozzarella and Ricotta Cheese
Yesterday we made a HUGE batch of soft Mozzarella from 2 gallons of Organic whole milk.. Ohhhhhhhhhh! Yum! I am in cheese heaven! That was the first time we had made such a large batch and it actually turned out to be better that the single batches we had done previously.
After the Moz was done, we had a huge pot of whey left over, so we made Ricotta from the whey. We’ll eat the Ricotta spread on homemade sourdough bread! If we were going to made a pot of soup too, last might, we would have saved the remaining whey and used it as the liquid in the soup. Unfortunately, we have VERY limited storage space in our refrigerator, so we couldn’t store the whey for later use.
The curds never look as pretty in real life as they do in the photos from the professionals websites – Ours looks like spoiled Cottage Cheese, but it turns into great soft Moz.
Slices of fresh – VERY fresh cheese!
Our breakfast this morning was chunks of soft Mozzarella, homemade bread, and sweet Ricotta made from the left over whey.