Homemade mozzarella, following a recipe from Andrew of
Geek Farm Life
This was SO easy to make. The hardest part was tracking down the citric acid and a thermometer which read low enough. Following a suggestion from Andrew, I got both at a Homebrew shop in Glasgow
Start to finish? About 45min including preparation, although Number Guy tells me that milking the local buffalo took a darn sight longer.
Yield - 1lb cheese from 8 pints milk. Although this will be best fresh, I am going to freeze 3/4 of it.
And what's next on the cheesemaking front? Well, I think I might be able to make ricotta from the whey (or I may be totally wrong about that). If I can, I'll try that the next time I make my very own mozzarella.
And in the meantime I'm going to track down some enzymes and have a go at some other cheese.