Yesterday was a fairly typical Saturday here on Whidbey Island: breakfast at Muk Cafe, browse the Bayview farmers market, and a stop at the farm supply store for whatever. Except this:
“Let’s make mozzarella!”
Our friend Marnie was visiting from Austin, and we talked most the morning about enjoying the fresh produce and meat available locally, as well as the availability to purchase raw milk.
A while back, Marnie had successfully made her own cheese with raw milk from the farm where she participates in a work share program. I was excited to learn how we could do this on our own and we needed three key ingredients: 1/2 gallon of raw milk, rennet and citric acid. The citric acid we finally found, but after searching far and wide on the island, no luck on the rennet so we had to lower our expectations from mozzarella to ricotta.
It took some time to carefully heat, monitor the temperature and stir the raw milk mixture before we saw cheese curds, but it finally happened. And after straining the whey from the mixture, we ended up with more ricotta than we expected.
Delicious, fresh, creamy ricotta.
After mixing the ricotta into a pasta sauce, we discussed other cheeses that were fairly easy to make such as mozzarella and chevre. Savoring the ricotta cheese over dinner, I realized that it may be hard to purchase ricotta cheese at the grocery store. I’m sure one day practicality will make me do it, but this is definitely something I’m going to try again.
Before going to bed, I searched where to find rennet. Why Amazon, of course!
My rennet will be here in a week and if all goes as planned, not long after, so will our homemade mozzarella.