"Omelet" > wrote in message
news
> In article >,
> "Paul M. Cook" > wrote:
>
>> Mozzarella is quite easy to make, I've done it myself a few times. New
>> Zealand has some of the best milk in the world so I would think you could
>> make a darn fine cheese. All you need is milk, salt, rennet and a stove.
>>
>> Paul
>
> Recipe please?


Well there are hundreds of web pages devoted to this, Leeners.com is where I
buy from.

The key is the milk, you must get as close to raw as you can get. If you
can get milk straight from a dairy you'll have the best luck. You want to
use whole milk but bear in mind whole milk by dairy standards has much more
fat than store bought whole milk. I add a cup of cream per gallon. All
milk sold in stores is pasteurized. Not all is homogenized, though. The
homogenized milk does not yield the best result as the fat does not
coagulate to form the curds like you want. But there are places you can get
fresh organic milk that is just pasteurized. If you have connections, pure,
raw unpasteurized milk makes the best cheese.

All you do is warm the milk, about 2 gallons, to about 88F, add your rennet
and slowly raise the temperature to 105F. Now you want to maintain the 105
for about 15 minutes. You'll have a nice heavy curd which you'll spoon off
into a strainer or cheese cloth. Then you'll cool, dry and salt the cheese
curds.

The final step is you put the dried curds into hot water and let it get
soft, then you pull it like taffy in your hands in the hot water. When it
is shiny and stretchy you form it into balls by folding it over and over
into a lump.

That's basically how it's done. You can buy everything online.

Paul