Last few weeks we've been talking about things that go well with cheese and since Pete showed me how to make it, I'm sure he'd be good with me telling yall.
According to the google, cheese making happens naturally when milk has been left in a warm temperature. The bacteria found in the milk ferment (there's that word again) and starts to eat the lactose and sugar. Then it curdles creating cheese curds. Google goes onto tell us that cheese making dates back to 5500 BCE found in what's now Poland. We also hear about cheese making in ancient Egypt and Asia, when trade roots and Alexander the Great took cheese making to ancient Rome and European countries.
My knowledge personally comes from the time Pete taught some of the new culinary students hired asked about some milk that cuddles. He made a quick demonstration of how to make mozzarella and was sad that they didn't teach it in culinary school.
Making mozzarella is a simple process. There's a few different ways you can go about it. Google says the traditional way is add a gallon of milk to a sauce pan dissolve a teaspoon and a half of citric acid in like a tablespoon of water and stir into the milk heat the milk to like 85 degrees while stirring until curds form then add something called rennet that helps form the cheese I think. Then knead ball until smooth. The Pete method brought the milk to a simmer. About 90 to 115 degree before adding the juice from like 2 lemons and a fat pinch of salt, then stir until the curds form then move to a new bowl and knead into a bread dough like consistency.
I hope yall are liking this series of blogs where I debunkalm the fancy big priced food choices. As always if you have any questions comments or concerns please reach out by commenting below or shoot me an email... Be Blessed!!
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