The Whole Kit and Caboodle

I like cooking with my granddaughter and we usually make things such as brownies, cookies, and cupcakes.  I have been looking for an alternative to the sweets and this summer we made a lot of smoothies. Recently when I was at Harris Teeter I saw this cheese making kit.

The container says you can make a pound of mozzarella using only the kit and one gallon of milk in under an hour.  The kit will make up to four pounds of cheese.  I thought it sounded different and fun.

 

Click on the label above for

complete details and instructions.  

In the container you will find instructions, a thermometer, plastic gloves, a package of citric acid, a package of “cheese salt” (I think it is just coarse salt), and a rennet tablet.  

Be sure to thoroughly read directions before you begin.

When cooking with kids you have to remember that it is the process and not the final result that is important. We have so much fun and my granddaughter is always so proud when the family enjoys something she has helped make. Double the mess, double the time, but also double the fun!

Ah, Cheese.

"Isn't it Marvelous Fun?"

INSTRUCTIONS:

* You only need a fourth of the rennet tablet to make a batch of cheese.   

* You dissolve the rennet tablet in cold water, set that aside.  

* Measure out the citric acid and put that in another cup with cold water, set that aside.  

* Pour the milk into a large pot, I used a stockpot.  Heat the milk to 85, add the citric acid and stir, heat to 100, add the rennet and stir, heat to 105, turn heat off, cover and let sit for 10 minutes.  

* Gently scoop the curds into a colander to strain the whey.  

* Here is where the plastic gloves get used.  Put them on and gently press on the curds to squeeze out more whey.  

* Move the curds to a microwaveable bowl and microwave for 1 minute.  

* Drain the whey and fold the curds over to distribute the heat.  

* Zap again for another 30 seconds, drain and knead. 

* Knead until it looks smooth, shiny and is firming up.  

* Add the salt and stretch the cheese.  

 

* Shape into a ball and refrigerate.  That’s all there is to having fresh mozzarella cheese.

My cheese turned out a little dry.  I think I was too vigorous in squeezing out the whey.  Next time I will try to not squeeze so much.  

 

a - the kit

b - the rennet tablet cut into fourths

c - measuring out the citric acid

d - the milk after adding citric acid

e - stirring after adding the rennet

f - the curds and whey separating

g - scooping out the curds

h - get ready to have a ball

 

And...Voila!  Cheese. So easy a child can do it!*