Making Cheese

I know many local food advocates have been making their own cheese for a while now, but we just made our first cheese. After a few “creative differences” between my husband and I, we produced some rather tasty mozzarella cheese from our recently purchased organic raw milk from the Arnold’s Twin Oaks Farm in Truxton. Our next quandary was what do with all of the whey left over (especially with no pigs or body-builders to share it with). We decided to freeze some for use in cream-based soups, and use some in bread making. Making homemade focaccia bread was our first attempt at using the whey in our bread baking. We sprinkled our focaccia bread with some herbs, garlic, and our just made mozzarella.

In order to make our own cheese, we had purchased the mozzarella cheese making kit from Lehmans. Based on this successful experience, we intend to purchase some additional cheese making supplies and plan to extend our learning experience with making other kinds of cheese.