Thanks Gary, I'll go out and grab some buttermilk today and give it a try. Just a quick question, would you let the buttermilk/milk combo sit for 2-3 hours first before adding the rennet or would you add the rennet up front with the buttermilk? Either way, I'm planning to bring the buttermilk/milk mixture to a temp of 90F first before the 2-3h rest period. I may let it rest longer as well, I dunno yet. Also I'm not sure if it's absolutely necessary to cook the curd at 105F for several hours.
My hope at this point is to just make a stiffer curd than the cheesemaking.com method produces. If I can do that than I'm confident I can get the proper texture in the final cheese. Whether it'll taste worth a darn is another story.
So far I have heard of 2 members great results with using raw milk, but none with store bought milk. I myself have not had outstanding results using the above mentioned technique. It produces an edible cheese but nothing special. Not sure it's possible to make outstanding cheese with store bought milk but I would love to find out.
Well, I am making 2 gallons worth of mozzarella myself as we speak.
I have 1 quart of buttermilk and 2 gallons of whole milk which I have brought up to 95 degrees. I am going to a Rainbow Girls installation and will be back in about 3 hours when I will add the rennet. I'm going to add 1 tablet.
I love this mad scientist stuff. Mostly mad, I guess, but still................My wife loved the first batch I made, we had a caprese salad. I don't think I stretched it enough the last time. The flavor was great, but the texture was between ricotta and mozzarella. I only kneaded mine with a spoon. This time I'll stretch it a little. I don't want rubber, but I don't want ricotta....I want a slightly elastic curd.
By the way, raw milk is about $7 per half gallon in the stores out here. HOWEVER, I know a milk inspector, and I will ask him where I can get some raw milk to make cheese with. I should be able to get it direct from the farm for about $3.00/gallon. I also know of a goat milk farm. They sell the milk for soap, but I bet I can have a talk and convince them to sell me some for soap too, but ask them to take special care in the event I have to wash my mouth out with soap.