Made Mozzarella Cheese today

My Mozzarella Cheese turned very good. I could of eaten all of it at one time. I went online and looked up in several cheese books I have for a recipe.  There were so many recipes and most had the same ingredients, it was the process that was so different from recipe to recipe . So I finally just picked one  and made it. The whole process was about 1 1/2 hours. I should be able to get it down to 1 hour.
 I ended up with 3 balls  and 2 were easy to finish but the last one just would not get stretchy and shiny. So I just ate it. It was so good.

Milk is about 86% water so when you are through making cheese you have a by product. Whey can be fed to animals, put on your garden or make Ricotta Cheese. That is what I did made Ricotta Cheese. I cooked and cooked and nothing so I added some vinegar and cooked some more still nothing. By now I'm getting a little discussed so I strained the whey in the cheesecloth and I got maybe a handful of cheese. I asked my friend Nancy Coonridge from Coonridge Organic Dairy.  in Pie Town NM. She told me if I made the Mozzarella with citric acid then the whey would not make Ricotta Cheese. Which is exactly what I did. My next patch of Mozzarella Cheese I will try another recipe

My next cheese is going to be cheddar cheese.

More later.