[Cheese] The 30-minute mozzarella that wasn't

[JOHN MURREN]

I'll add another catagory to Jack's list - making a type that you can't buy.  And I'm real surprised that Jack didn't list that, since he has a recipe for Baker's Cheese on his site, and frankly, that's one that not only is easy to make but is not generally available at the grocery anymore.  I use it not only for cheesecake, but as a sub for ricotta and other cooking chores (if you make it with vinegar or lemon juice, the resulting cheese won't melt away during cooking), and if you do that, you will save $ too.  Yes, it's not quite as flavorful as ricotta, but it doesn't miss by much here in the US.
  jm

Jack Schmidling <arf at mc.net> wrote:
  Dehaven James W wrote:
> Jack, you raise an interesting point; so which cheeses are worth making at home and which aren't?

That is a personal choice but the reasons to make cheese at home are:

1. It's fun.
2, It's cheaper.
3. It tastes better.

#1 is easy and just a matter of opinion.
#2 requires your own cow or specializing in very expensive cheeses like 
Stilton.
#3 unlikely unless you have access to a high quality cow or compare to 
inexpensive production cheeses.

Guess it boils down to #1 for most of us.

js

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