While I'm tempted to dwell on the sad and very dismal results of my mozzarella making to date, I will instead point out that we have done many aspects that have dramatically improved over time.
Improvement #1: I have learned quite a bit about dairy and milk pasteurization.
In mozzarella making it's crucial that you have milk that's either raw (depending on the state where you live), vat pasteurized or low-heat pasteurized.
In DC, there is no raw milk available. Side note: i have spent time learning about cow-sharing in nearby Virginia, where you can buy into a portion of a cow and get weekly raw milk! I have not opted for that as i can also get a gallon of vat pasteurized milk for $8 at my local organic market. I'm sure in Oregon and Washington there are cheaper, more prevalent options.
This milk cap shows that this is GOOD milk. Pasteurized, but not homogenized. Yum. |
I think I'll stick with these low-heat/vat pasteurized milk that maintain the integrity of the milk proteins and nutrients, without risking bacterial infection. That seems like a happy trade off.
Improvement #2: a new thermometer! Look at that fancy digital display. Who's getting serious about cheesemaking? This girl with her high tech thermometer!
Improvement #3: CURD!! This curd was made possible by the low-heat pasteurization.
This was the first time we made anything remotely resembling curd in all the it-so-simple-to-make-mozzarella blogs that show this checkerboard cut through curd.
No, seriously - it's CURD!! Like for real curd. |
The curd turned into the next stage. Success! ... this was the last of the successful stages, really. |
This photo does not show and improvment, so much as hope - before we knew the final outcome would be yet another failure. Aw, so innocently full of hope and excitement. |
I was really tempted to just tell y'all that this was it. We made it! No one would be the wiser. But I would be. And Victoria. And that's a lie I just couldn't live with.
The truth? That cheese was disgusting. And hard as a rock by the next day.
This ad at Pret a Manger perfectly summed up how I felt the mozzarella has been mocking us this whole time!!! |
One day, I will conquer this cheese!