Saturday, May 24, 2008
I'm enrolled in a year-long seminar to help me improve my productivity and figure out who I want to be when I grow up. The people in this group encourge me to make time to do things that I want to do and I do the same for them. So, I'm back to making cheese again. I shared the cheddar I made a few weeks ago with the leader of the group which resulted in much encouragement as she thought it was a pretty tasty cheese. Toay I will see her again so I made her a mozzarella. Lest you think I am some sort of strange dairy stalker, The Wife and I were invited to said persons home for a casual get-together as said person is also a friend. Mozzarella can be made quickly (about 30 minutes) so yesterday I stopped at the dairy and picked up 2 gallons of milk and today I made 2 batches of mozzarella. I'm always very proud of myself when I make cheese if I can beat the expected yield in the recipe. This recipe says that you should get a yield of about 3/4 lb or 12 oz. My yield was 17 oz. The Wife thinks that perhaps I am a little more patient than your average 30-minute mozzarella maker. But I still never get the really nice stretchy mozzarella that Ricki Carrol gets.