Been a while since I posted here, I kind of took a little time off from cheese to pursue other stuff, then I accidentally killed my cheese fridge over the summer by puncturing a gas line manually removing ice from the frosted over freezer section with a knife.
Anyhow, we picked up some nice raw cow's milk from a new supplier in upstate NY (Muddy River Dairy in Otego, NY . . . licensed since like April and apparently one of only 69 suppliers in the state now . . ) And not having my fridge to hand I was looking for something to do that did not involve long aging. So I decided to try mozzarella again, after having done only the 30-min recipe kind several years back when I was just starting cheesemaking. In any event today is the make day in progress, and the milk is acidifying as i write this post. We are going to start with the wiki recipe from here and see how it goes! This will be a 3.5 gal batch with thermo and I think we will look to make ricotta from the whey also. Will keep y'all posted!