Making Mozzerella

There have been many fun and interesting things that we have found that use whey, which we will post about later on in this blog. The problem is, as with many things in homesteading, you can’t seem to just find what you want on the market. We looked all over for whey, and had no luck. Since whey is a byproduct of making cheese, we decided that we should just make our own whey, and enjoy some homemade cheese at the same time.

            We got a kit to make mozzarella cheese, as it is supposed to be a very easy beginner cheese.

 The kit comes from the New England Cheese Making Supply Company otherwise known as "Ricki the Cheese Queen". On her website, she also has a “good milk list” that explains which milks will work to make cheese and which will not (such as any that are ultra pasteurized). We found that we have an organic small dairy farm somewhat near us, called Radiance Dairy and they use a health food / grocery store as an outlet. So we took a road trip, and got one gallon of organic, minimally pasteurized, whole milk.

             

            After finding the milk, I have to say that the rest was pretty easy. We simply followed the recipe, and had great success. We first poured the milk out into a pot, and added the correct amount of citric acid. Then we heated the milk to the temperature specified, which was 90 degrees F, then removed it from the heat. Next we added a crushed piece of rennet tablet, and waited the 5 minutes for a good curd to form. As you can see from the picture, the curd formed quite nicely. 

            The next step is to cut the large curd, following the pattern in the instructions, and move it back to the heat. We heated the curds and whey to the correct temperature of 115 degrees F while stirring, and then removed it from the heat again. After that, we poured off the whey and saved it for later use. We used quart mason jars, and put the lids on tight, and stuck them in the fridge. Now you press the cheese by hand and remove the rest of the whey.

           

Next you dunk the cheese in a pan of hot water for a few moments to soften it, then begin to stretch and work the cheese. This is where you add a little bit of cheese salt from the kit, to enhance the flavor. The more you stretch, the firmer the cheese will be, it reminds you of pulling taffy. At this point, you are pretty much done, just put the cheese in a container to give it a final shape, and chill. 

            We shredded our cheese after it was completely cool, and used it on many of the dishes we made in the next few days. All in all ,it was pretty easy, and the yield was 3 and a half quarts of whey, and some great tasting organic mozzarella cheese.

Introduction to Homesteading

We are Captain Galt and Moonbeam Zen, and together we make the Zen Galt Homestead.  It probably won't surprise you at all that these are pseudonyms, but will allow you to identify us when necessary.

We are new to homesteading as well as blogging, so we thought it best to start by introducing ourselves and our homestead that we've called Zen Galt.

I am Moonbeam Zen, I represent the completely inexperienced point of view in all of this.  I grew up living in-town, and had little experience with those that lived elsewhere.  I represent the Zen half of Zen Galt because for me, homesteading is more about staying close to nature and working within natural processes to maintain balance in the body, mind, and soul.  Some may call me a hippie (especially Capt) and I'm okay with that.  I adhere to the eastern philosophy of Taoism which teaches us to live with the land, to be humble, considerate, and keep things as simple as possible.  Because of these beliefs, I consented to move to the country with my country-born husband last year.  We have a small homestead, and all of the concepts are new to me, so I will definitely be learning loads as we go.  I'm happy to be sharing that part of my journey with you.  I am a writer, so much of the posting will likely be done by me.

I am Captain Galt and I represent the slightly more experienced point of view.  I grew up living out in the country, though not on working farm.  While growing up I learned many skills that are fading from our society today.  We always had a big garden where we grew our own vegetables, and as a result of this, I learned about home canning and preserving the harvest.  I also learned skills such as hunting, fishing, butchering, shooting, and general home fix-it skills.  For the purpose of this blog, I will go by the name Captain Galt.  I have chosen this name for two reasons: 1. I have folks that call me Captain as a nickname,  2.  My love of the book Atlas Shrugged by Ayn Rand.  My desire for homesteading comes not only from my upbringing, but also my fear that our society is headed down a dangerous path similar to the one described in the aforementioned novel.  Now I don't want to come off as some crazy person here, I just feel that being as self-sufficient as possible can help a person through tough times.  Those tough times can be brought on by any number of reasons, from natural disasters to personal disasters to economic depressions.

Together, we make quite the couple.  So now that we are here, in the country, we have certain goals we'd like to obtain.

 - Grow and produce as much of our own food as possible.
 - Preserve that food and always have an abundance of it on hand.
 - Reduce our dependence on the power grid, and eventually eliminate it altogether.
 - Prepare nutrition rich wholesome food from scratch.
 - Find ways to save money and still complete our goals.
 - Maintain awareness of current events and continue to promote the libertarian philosophy.

These are obviously quite vague, and we will discuss our plans more in depth in future posts.  
Thank you for joining us!

Captain Galt     &     Moonbeam Zen