Comments on: Adventures in Cheesemaking

By: gblued

gblued — Fri, 16 Jul 2010 15:31:57 +0000

Actually, it was probably closer to a pound, Ned. I didn’t weigh it, but in size, it was equivalent to about a 1 lb. block.

By: ned

ned — Thu, 15 Jul 2010 23:49:45 +0000

That was very impressive Gen… One quick question, how much cheese did you get out of the 4 litres of milk? From the pictures, it looks to be about 8oz, am i correct? Thanks for your experiment and your response.

By: Kimmie

Kimmie — Sat, 20 Mar 2010 02:30:11 +0000

Oh Genesis…this is amazing. I have a kit that my brother in law gave me this summer, to make mozzerella. I haven’t had a chance to try it (he makes all kinds of cheeses, he says the hardest part is letting them age). Your looks amazing and I bet would be yummy on some tomatoes with some crusty bread. You are really amazing. Wish you lived nearby, so you could teach me a few things.

xoxo
Kimmie
mama to 8
one homemade and 6 1/2 adopted

By: Connie

Connie — Mon, 15 Mar 2010 18:49:13 +0000

Great job! What a fascinating kitchen experiment

By: Mark

Mark — Mon, 15 Mar 2010 17:27:32 +0000

Great post Genesis, I think we pay about 50Q a pound for mozzarella at PriceSmart. We also buy cheddar there, 2lbs is 65Q, a lot better quality (it tastes like cheddar) and almost half the price from stores in Antigua.

By: gblued

gblued — Mon, 15 Mar 2010 01:10:25 +0000

Rennet is called “cuajo”, it’s extracted from the 4th stomach of sheep, goats and cows and is available in any pharmacy in Guatemala. It comes in little tablets that you break into four bits. Each tablet sets 50 liters of milk.

The yogurt that I used was just plain yogurt from Doña Luisa. It works well as a starter for a number of different cheeses.

The milk (fresh cow’s milk) cost Q28, the rennet was actually given to me, but costs less than Q1 per tablet. The yogurt was also gifted, but you could keep your own starter on hand and not pay anything. I’m actually not sure how much mozzarella costs in the store, because I haven’t bought it a very long time! I know cheddar is getting close to Q100 a pound and it doesn’t even taste right . . . that’s my next project!

By: gblued

gblued — Mon, 15 Mar 2010 00:58:30 +0000

The ball was unprocessed . . . I hadn’t cooked it yet, so technically it wasn’t mozzarella yet. In the end, when I molded it, you could easily just roll it into a ball and store in water.

By: Natalia

Natalia — Mon, 15 Mar 2010 00:48:13 +0000

You are my hero! here I sit trying to pick my jaw from the floor you are making cheese!! its amazing..I would love to give this a try!

Love the last picture looks so perfect!

I also would like to know what rennet is and where can you get it in Guate

Thank you!

-Nat

By: Kathleen

Kathleen — Mon, 15 Mar 2010 00:13:21 +0000

That is so cool! You are so talented. I totally would have butchered that project, lol. So, that ball is fresh mozzarella? The final product looks more like the mozzarella at the supermarket, while the ball looks like the fresh stuff that comes packaged in liquid.

By: Leiani

Leiani — Sun, 14 Mar 2010 23:22:17 +0000

I’m in awe that you made cheese!! And you found the time and patience to do it. Well done. Not sure if I’ll ever make my own but at least I know how to now. LOL