A couple of years ago, I read a book that changed my life:
One of my favourite authors and her family decided to spend a year living only on what was either grown in their neighbourhood, or grown themselves. In the book, they learn to make their own cheese, which I found fascinating! I immediately tried it myself, but then my rennet expired and it took me forever to find more without ordering it online.
I finally found some rennet at the Bosch Kitchen Centre in Edmonton, so today I decided to make the 30-minute mozzarella from the book. It is ridiculously easy, and oh-so-very tasty 
From Animal, Vegetable, Miracle; also available from Ricki the Cheese Queen
First, assemble the ingredients:
- 4L of whole milk (quickest if you have it already at room temperature…not cold out of the fridge)
- 1-1/2 tsp citric acid powder, dissolved in 1/4cup cool water
- 1/4tsp liquid rennet, diluted in 1/4cup cool water
Next, slowly heat the milk to 55 degrees F:
Add the citric acid solution, then continue to heat to 88 degrees. The milk will begin to form curds:
Add the diluted rennet solution, stirring in an up-and-down motion. Continue heating to 100 degrees F, then remove from heat.
If the whey is still creamy, continue to heat for a few more minutes…
Use a slotted spoon to transfer the curds to a microwave-safe bowl; sprees the curds with your hands to drain off any extra whey:
Microwave for 60 seconds; knead the curds with your hands (wear kitchen gloves – it’s hot!!) or with a spoon. Microwave two more times for 30-35 seconds each time, kneading in between:
Salt the cheese to taste – I find that 1tsp is plenty. Stretch and pull the warm cheese until it is soft like taffy. If it breaks into chunks, it’s not warm enough yet. ‘Nuke it some more 
Gnaw on the whole chunk of cheese while it’s warm, or decide to be classy and roll it into smaller balls to put in the fridge for later. It’s your cheese, your call!
My next cheese foray will be into the land of hard cheeses…before then, I need to find a cheese press. It should be interesting!!
If you are looking for rennet, rumour has it that you can find it in Edmonton at the following places, or online:
- Bosch Kitchen Centre
- Italian Centre
- Planet Organic (unconfirmed)
- Online at www.cheesemaking.com
