Tuesday, April 12, 2011

Mozzarella at Kona Joe's

Peg, Edie, and Donna review the instructions
At the urging of chief cook Edie, today we made mozzarella at Kona Joe's, a favorite gathering spot in our own Cedar Key, Florida. Ever the trouper, Edie came up with good cheese milk, an un-pasteurized un-homogenized cow milk from a nearby farmer. Unfortunately, only a half-gallon was available, and we opted to do one small batch with the good milk and another with a full gallon of grocery store milk.

Not bad-looking curds and whey
To no one's surprise, the good milk produced good results, and the other produced almost nothing we were able to salvage.
OMG, it looks like mozzarella!

Not sure we were able to bring about a revolutionary improvement in the ancient art of cheesemaking, but we had a good time and could count one significant success.

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