Making Mozzarella

Ever since a brief mention in our now-abandoned first blog, I've been fascinated with mozzarella cheese.  On our tour of Italy we had lunch at a farm south of Naples where they served food primarily produced on the farm itself - tomatoes, basil, salami, cheeses, fruit, limoncello, and wine are mostly what I remember now!  (We consumed rather a lot of limoncello since it was soooo good.)  Behind the restaurant there were two women stirring giant stock pots on gas burners, making mozzarella and a by-product, ricotta.  So when I saw this easy recipe for mozzarella online I was keen to try it.

I wasn't sure how to find rennet tablets, but discovered some in the clearance section of our supermarket for 99c, that were good until 2014. :o)  I found that kosher salt can be a good substitute for cheese salt, and I had some in my pantry. I borrowed a candy thermometer from a friend and I was good to go! The photos and instructions in the link are far better than mine, so I won't go into the process here.  My one 'hiccup' was that the "8-10 minutes" for the curd to set was more like 3 hours, so my 30 minute mozzarella took more like 7 hours as I worked around dinner prep and bedtimes!  Here's my finished mozzarella:

 I gave some to my friend who had lent me the thermometer, and there was still plenty for a couple of meals.
We had some on our favourite artisan pizza (corn and garlic 'sauce' on a homemade base with tomato, mozzarella and basil on top).

 It didn't seem to melt as well as commercial mozza, but it sure tasted good.

Then I grated much of what was left and sprinkled it over seasoned tomato slices, grilled (broiled) them and served it over pasta tossed in olive oil, garlic, roasted yellow peppers and lemon.  The boys loved the pasta and cheese but left the tomato.  The grown ups loved it all.

The day after the marathon mozza session I followed the directions in the rennet tablet pamphlet and made ricotta with the whey and curds I had strained off during the mozzarella making.

I made about a 3/4 cup of ricotta,

 which then was substituted for most of the yoghurt in my favourite lemon cake.  (Sorry, I forgot to take a picture of the finished cake!)

By the way, my friend has 'made over' the lemon cake recipe and I'm looking forward to trying it out soon!

On a side note, I'm not the only  member of the family currently obsessed with dairy.  N is know for his late night habit of being "cheese hungry" and I caught C eating the butter I'd accidentally left out after lunch - straight!  I reckon he got about a tablespoon's worth before I caught him.  Blech!  No adverse effects immediately apparent, though some hard arteries may be on the cards if he keeps this up.