Or make cheese!
A few weeks ago I became enamored with the idea of making my own mozzarella. I’ve read recipe after recipe but have yet to buy the rennet and find the right time. It’s not all that complicated (so they say) but is a little time intensive. I will make mozzarella soon but I decided to start with something quick and simple, a beginner cheese if you will.
This cheese is super simple, quick, and tasty.
I heated a half-gallon of milk to 180*, added two tablespoons of white distilled vinegar (I tasted no residual vinegar flavor when all was said and done), turned off the heat, and stirred up the curds and whey.
Man, someone should have told Ms. Muffit to strain that sh** into cheese!
I poured the mix through a clean cloth napkin lined strained, reserving the whey for another use.
Once the curds were well strained, I was left with a ball of ricotta-like cheese weighing just over half a pound. The cheese ball went into a bowl and mixed with salt, smoked paprika, and fresh ground black pepper.
[My dear husband was supposed to be shooting pictures of this part but when I looked at the shots they were all of my smiling face and not cheese-centric. I guess I should be clearer with my directions and pleased that he found me a more worthy subject than the dairy. 🙂 )
The cheese was delicious on tostadas Wednesday night
And on my Egg In The Basket breakfast this morning
Man, this was a good breakfast. Tate and I stopped by Matt+Kath‘s new Great Harvest bakery at the end of our run yesterday and snagged a loaf of Honey Whole Wheat from their very first batch of bread. The slightly sweet, doughy bread was an awesome contrast to the smokey cheese and egg.
I don’t this this cheese will become a kitchen staple but I will be making it again. It will be fun to play with fresh herbs and different flavor combos.
I’m off to go order some rennet and get my mozzarella on!
Have you ever made cheese?
Gracefulfitness 
