I apologize if the answer to this is buried somewhere in the six point two million pages of MissPrissy's yogurt-and-cheese thread, but I am on dialup with cranky kids today and at least didn't see it in the parts of the thread I was able to look at.
Say you wanted to try making some sort(s) of simple cheese, like ricotta and mozzarella. And say that you don't know where to buy a 'kit' for less than $100, and even if you could find one, let's say you felt disinclined to drop that much change and would rather buy a book and a bottle 'o rennet and not much else, if possible
(*does* that sound possible?)
Any suggestions for a good book to get started with, and what minimal supplies a person would need, beyond what can be scrounged around the house already?
Oh, another question -- what sort of yield does one get, e.g. how much ricotta or mozzarella or like that might one expect to get from say a gallon of whole milk?
Thanks very much for any suggestions,
Pat
Say you wanted to try making some sort(s) of simple cheese, like ricotta and mozzarella. And say that you don't know where to buy a 'kit' for less than $100, and even if you could find one, let's say you felt disinclined to drop that much change and would rather buy a book and a bottle 'o rennet and not much else, if possible
Any suggestions for a good book to get started with, and what minimal supplies a person would need, beyond what can be scrounged around the house already?
Oh, another question -- what sort of yield does one get, e.g. how much ricotta or mozzarella or like that might one expect to get from say a gallon of whole milk?
Thanks very much for any suggestions,
Pat