another FUN 30 minute mozzarella making effort

RRP

Legume said:

@RRP what type of store carries citric acid powder and rennet?

I think the best bet for most people is buying it on the internet. The liquid rennet I use is purchased for me my a fellow egger who visits his in-laws in IA and I believe he said that retail store caters to home brewers and amateur cheese makers. OTOH the problem is the liquid needs to be kept cold, so you are better off buying the tablet form.

Firemanyz

@rrp I have been waiting and looking for a new thread as to what you do with the whey?? Thanks and the motzarella looks great. I want to do this and I have a local dairy I get all of my milk from. It is pasteurized but not homogenized. It normally has some cream on the top.

bboulier

Ron,

Thanks for the recipe.  I have started working my way through Claudia Lucero's "One-Hour Cheese".   She has some very good recipes.  Mozzarella is my next project.

RRP

Firemanyz said:

@rrp I have been waiting and looking for a new thread as to what you do with the whey??  

Here's a link with 36 uses of whey!

http://dontwastethecrumbs.com/2014/05/36-ways-to-use-whey-and-5-ways-to-make-it/