After several years hiatus, I've decided to revive my blog to journal and log the many and varied aspects of why being we love being "Stuck in Vermont". This first entry is inspired by our several-year quest to reap the benefits of living in a place where whole, organic, local fresh food is in abundance. We choose to know exactly what we are putting into our bodies, and to embrace the concept of slow/single ingredient/home grown/organic/local food.
MAKING MOZZERELLA
We began getting our milk straight from the cows last spring, courtesy of our local organic dairy farm. Arriving at 7:30 in the evening (so the tanks will be filled enough for me to reach the mik) with our half-gallon mason jars, the sweet smell of the milk house and the sound of the milking machines fill our senses. Even in the winter, it is warm and cozy; two cats sit on the windowsill licking their paws, hoping for a taste of the fresh milk. We scoop the frothy, creamy liquid from the tanks as it gushes in, straight from the cows. I'll try to remember to post some photos next time I go to the farm.
After skimming off the cream (which I use to make butter or mascarpone, or some other lovely delicacy), the milk is heated to 91 degrees after adding a smidgen of citric acid and buttermilk.
A few drops of vegetable based rennet, and the curd solidifies. Cutting the curd with a knife is one of those strangely satisfying things in life.
The curd is drained and salted, and suspended in a tea towel to form a ball.
A nice ball o' cheese!
The cheese is cut, and plunged into hot water, where it comes together in a lump. It's very satisfying to stretch the cheese, like pulling taffy, dipping it into the hot water every now and again to keep it stretchable.
And....a beautiful shiny coil of delicious, fresh mozzerella, ready to adorn our pizza tonight!
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