What is the basic process for cheese making?
I have made mozzarella by warming a gallon of milk to 70 degrees, dissolving a tablet of rennet into it and letting it sit overnight. In the morning, you will have a mass of curd separated from the whey. Slice the curd while it is in the pan until you have 1 inch cubes. Add salt to the whey. Heat the curd and whey to about 110 degrees (and here’s where it gets hard) knead the curd in the hot whey until it becomes rubbery and smooth. Form the whey into a ball (or several) and place in cold water. To make cheese that melts more easily, add a quart of cream to the original milk. There are many sites that sell cultures for more complex cheeses, but this is the basic process. Mozzarella doesn’t require aging, which makes it easy.
