As you all know, I’m getting really excited about cheesemaking, and my adventures with ricotta have me psyched to try making more complicated cheeses. Unfortunately, I am totally effing lost about what to do next. I liked belmontmedina’s suggestion: “Mozzarella is definitely the next step- it’s easy. Basically, you just microwave the curds, get a little more whey out of them, and then knead them in to mozzarella. It’s a little like making taffy, but more fun because it’s cheese.” Sounds fun, except like other ESers, I operate my kitchen sans microwave.
So I’ve done some basic searching around, but every recipe I’ve seen, even the ones that claim to be “simple” and “easy,” call for liquid rennet and citric acid. WTF? How can you claim something that calls for an ingredient like that is easy? Do I really need to find somewhere to buy calf insides before I can make my own cheese? Are these things readily available? Is there a simpler next step? If ricotta is that easy, there’s gotta be other cheeses that aren’t that much crazier, no? Or should i just suck it up and find out where to buy me some rennet? What do I do???
Help me, readers. You’re my only hope.