Lotsa mozza

A fresh batch of mozzarella cheese. Photo: Gourmet Girl Magazine

A fresh batch of mozzarella cheese. Photo: Gourmet Girl Magazine

Got up this morning and did the usual chores. Took the dog for a morning walk and had coffee by the river. It’s the springtime morning routine. Got home and found an urgent message on my answering machine: “I’ve got extra milk. If you want it for cheese then come on over quick and bring containers!”

I immediately dropped all the plans I had for the day and set to collecting suitable containers to bring the milk home in. It  is not often that I get such a wonderful opportunity, in fact this is the famous first! I am now busy processing 4 gallons of beautifully fresh milk into mozzarella cheese. I’ll take one batch back to the farmer in thanks, and keep the other three for myself. Will post the how to and photos soon, when my hands are not so full!

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1 Comment

Filed under cheese making, Food preservation, Milk preservation techniques, Recipes

One response to “Lotsa mozza

  1. I’d drop everything too! Four gallons of milk! That’s great. Look forward to your post on the cheese making.

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