Zach and I LOVE cheese! Last year we bought a book called "Home Cheese Making", by Ricki Carroll. The book is filled with 75 different cheese recipes. Pluse literature on technique, methods and rescources.
We made the 30 minute mozzarella. While I can't share the recipe due to copyright laws, I can share some pictures and hints as to how we did with the process.
The cheese recipe worked like a charm. The picture shown to the left is the curds seperating from the whey after we added the rennet.
We bought our Rennet, citric acid and cheese cloth from a local brewery supply store called Hopmans on Walton and Dixie Hwy in Waterford. They carry a few cheese making supplies including complete kits. The owner is one of the nicest guys you'll ever meet and is going to start carrying Zach's hand forged bottle openers.
We ended up adding almost 21/2 times more salt than the recipe called for. And we all but burned our hands while kneading the final hot cheese, but the cheese was delicious after it cooled.
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