Well, I made my first go at cheese making� tried a one hour mozzerella recipe; it took more like an hour and a half with it being my first try (setup took a bit of time).
You start by heating the milk with acid and solidifiers (citric acid and rennet). As it heats the curds and whey separate. Once it reaches temp, you let it sit for a while then drain out the whey. Microwave it to get out more whey, then stretch it to cool and firm it up.
All in all, it turned out well. Cheese was good, a little firmer than I would have liked (probably less stretching next time) Also, this process is one time that smell-o-vision would not be a good thing� although it did bring back memories of when the boys were babies!
