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The Cheese Queen

February 2nd, 2009 · 7 Comments

I love books that give me inspiration…obviously Animal, Vegetable, Miracle has had an influence on me as you’ll see in this post!  Also, I checked out the local Sunday morning Farmer’s Market today, I was AMAZED.  The farmer’s were proudly displaying “no spray” and grown in Redlands in all the booths.  I think more and more people are turning to locally grown vegetables.  In California,  right now, I can get broccoli, cauliflower, lettuces, spinach, carrots, sweet potatoes, butternut squash, onions, garlic and strawberries.  And I appreciate how lucky I am.  Also, the produce is cheap! Three bags of groceries for $20 is awesome.  Although, I won’t be converting to a vegetarian anytime soon!

In the book, Kingsolver,  spent an entire chapter on how to make cheese in your own kitchen.  Mozzerella, Ricotta and other kinds of soft cheeses are described in the book.  So, if you know me, I went straight to the Cheese Queen website to check it out.  For as little as $24, I got a Mozzerella and Ricotta Kit that includes everything I need to make 30 balls of cheese!

Check it out!

The tablets are the rennet and the bag on the right is the citric acid.

Pour one gallon of milk into a large pot, heat to 90 degrees, add the above ingredients as specified by the recipe, and let sit for five minutes.  At the end, it will look like custard, which I then cut in it with a knife on the diagonal.

Then you bring the pot back to the stove and heat to 105 degrees (thermometer is provided in kit).

Drain the whey in a colander.

In a microwavable bowl, heat cheese for one minute. Drain the whey.

Stretch the curd.  At this point, you can get the kids involved as long as you have rubber gloves for them.  And from here you can form little balls, or make string cheese, or let it form into one big blob of cheese.

Presto! Mini pizza’s with fresh mozzerella!

Some notes:  The more you handle the cheese, the firmer (rubbery) it gets.  The above photos are from two attempts at making the cheese.  Another thing is that it is “an art” according to the directions.  It only takes thirty minutes- but it will take some practice to get your desired consistancy and flavor.  Herbes de Provence or other herbs would be fabulous mixed in to this recipe.  I’m thrilled and feel like such a “homemaker” now that I can make cheese in my own kitchen!!

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Tags: Kids · health and fitness

7 responses so far ↓

  • 1 Stephanie // Feb 2, 2009 at 6:38 am

    You’re fortunate to have a farmer’s market in your area. The closest one to us is about 20 minutes away and the offerings are scanty on most days…

    …so we’re “stuck” with the local grocery store.

    Oh, how I wish more grocery stores would stock locally-grown produce!

    Stephanies last blog post..Favorite recipes are meant to be shared

  • 2 Kristen M. // Feb 2, 2009 at 7:01 am

    That looks really cool. Is it worth all the trouble or is it mostly something unique and fun to do?

    Kristen M.s last blog post..In Which It Never Okay To Lock A Female In Her Office As A Practical Joke Or Otherwise

  • 3 Fit Mommy // Feb 2, 2009 at 2:17 pm

    Kristen, It is def. fun to do and it’s worth it! It’s actually not that hard. The tricky part is getting the seasonings right.

  • 4 Lori L. // Feb 2, 2009 at 2:40 pm

    That looks like so much fun! And a learning experience for the kids, too. Alton Brown would be so proud. Oh, I meant to tell you that I ordered Kingsolver’s book… can’t wait to read it :) Have a good day!!

    Lori L.s last blog post..Okay, so i was tagged…

  • 5 Kara from MamaSweat // Feb 2, 2009 at 4:30 pm

    That is so great!! Making cheese is something I’ve never considered, will likely now put on my list of things to do, but not sure I’ll ever take the initiative to actually do it. For now I will aspire. You do make it look doable (and yummy!)

  • 6 AmandaB // Feb 3, 2009 at 1:11 am

    way cool..and i’m pretty positive I’m way too lazy

    AmandaBs last blog post..Sexy Six Packin

  • 7 ttfn300 // Feb 3, 2009 at 1:30 pm

    fun fun, i remember making cheese in chemistry (high school)…

    ttfn300s last blog post..Catching up to the Superbowl Apps

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