Yes, traditional mozzarella is quite elaborate, which is why I tend to stick to the 30-minute one; it tastes authentic enough.
Easy to make cheeses: Making yogurt is easy and fun and inexpensive. Then, once you have the yogurt, make labna (http://www.recipezaar.com/Labna-Yoghurt-cheese-84288). That's not only easy (and yummilicious) but only includes ingredients you're likely to have in your kitchen already. Feta is easy to make and very forgiving where temperatures are concerned, but you need mesophilic starter, lipase powder, and rennet, none of which you'll find at the grocery store. Well, you could use cultured buttermilk instead of mesophilic starter, but the other two ingredients are only available from cheesemaking suppliers. :D
*runs off to read the recipe before grocery shopping trip*
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Date: 2009-03-26 06:58 pm (UTC)Easy to make cheeses: Making yogurt is easy and fun and inexpensive. Then, once you have the yogurt, make labna (http://www.recipezaar.com/Labna-Yoghurt-cheese-84288). That's not only easy (and yummilicious) but only includes ingredients you're likely to have in your kitchen already. Feta is easy to make and very forgiving where temperatures are concerned, but you need mesophilic starter, lipase powder, and rennet, none of which you'll find at the grocery store. Well, you could use cultured buttermilk instead of mesophilic starter, but the other two ingredients are only available from cheesemaking suppliers. :D
*runs off to read the recipe before grocery shopping trip*