Itty Bitty Hooves

Goofed Cheese

Well, I tried again today to make mozzerella and it kicked my butt. I’m not exactly sure what I did wrong, but I do know I was rushed. Cheese is such a delicate thing. There are so many ways to make it, and most of them are easy enough, BUT they require enough concentration and time that you don’t just throw something in without being sure of what you’re doing. Usually even ‘ruined’ cheese can be used in some way. For instance my mozzerella that I made for lasagna last week. I rushed it and it wasn’t perfect, but it still tasted great in the dish. Sometimes, however, like this morning, it is just ruined. It didn’t even firm up like cheese. Now like I said, I was rushed. I put in too much rennet. I really didn’t think too much about it though, figuring it would just be ‘harder’ than normal. If that was the reason though… no, it wasn’t.

Sometimes you’re going to goof, and there’s nothing you can do about it.