I confess that I have not cooked from it the way I wanted, because I didn't make the time. It called to me from the bookshelf every time I walked by. I knew that several of my fellow homesteaders had copies, so I decided to ask if anyone would be interested in cooking through it with me. Turns out, a lot of people were. Some had it, some ordered it, some decided to use recipes from the authors blog (found HERE).
So starting this week, we will each pick a recipe from the "Chapter of the Week" and make it. Then we'll share our experiences via blog or the Virginia Urban Homesteaders Facebook Page. The first chapter is Dairy, and tonight my neighbor Cathy came over to help me make mozarella cheese.
I previously made it once before, using a cheese kit from New England Cheesemaking (and where Ms. Chernila recommends getting your supplies.) But that was awhile ago.
First, the necessary supplies. That's right, just FIVE ingredients: Milk, Salt, Rennet, Water, and Citric Acid. For the local peeps, Harris Teeter is the only place around that has organic milk that has not been Ultra Pasteurized. And I got the citric acid at Wine and Cake Hobbies (they frequently have Groupons).
Then, the whey gets heated to 170 and it's very important to add the salt. We love salt. We might have added even more later.
We made some into balls and some into string cheese (or 'turds' as Cathy called them.)