I’ve received quite a bit of email about my “Blessed Are the Cheesemakers” post. Many people have seen the citric acid in their local markets or health food stores but can’t seem to locate rennet. I decided, not because I’m altruistic and generous, but because I want everyone to enjoy doing what I enjoy doing (namely cheesemaking in this instance), to give away some cheesemaking supplies.
Homemade mozzarella balls marinated in pesto on garden fresh tomatoes. Mmmmmm…
So, we come to the strings. Because I listened in senior Economics class. Yes, Mr. Griswold, I remember that there is no such thing as a free lunch (or free cheese.) Just answer the following questions and on Wednesday the 20th of August I will do a random drawing (or figure out how to use that random.org thingie) to determine the winner.
- Please tell me why you would like cheesemaking supplies. The more pun laden, the better.
- We need your email address so we can figure out how to get you the goodies.
- I’m really interested in hearing your favorite ways of using fresh mozzarella. This doesn’t have to be creative. I won’t cry myself to sleep on my huge pillow if there is a collective ‘caprese’ in the comments column.
- (This is not a question, but it’s one of those extra-credit jobbies) If you’d like an extra entry, just mention the giveaway on your blog.
And the boring bit… Er, I’m unclear on the legal ramifications of shipping cheesemaking cultures worldwide, so for now, can we just keep this stuff shipping to the U.S. or Canada?
Now the fun part! Let me tell you what I’m giving a-whey. I just couldn’t help myself! All of these items require only the addition of milk or cream and a little bit of your time to make amazing cheese or dairy products!
- Fromage Blanc culture. This will yield about a pound of fresh fromage blanc. If you’ve never had the pleasure of eating fromage blanc, click here for information on how to use it.
- Direct set yogurt culture. This will yield between 1 and 2 quarts of fresh plain yogurt, depending on how thick you like it.
- Sour Cream culture. Talk about simple. You mix it into a quart of light cream or half and half, leave it at room temp for 12 hours and then refrigerate. We love easy.
- Crème Fraiche culture. I’m giving you enough to set 1 quart of light cream of half and half. This is as easy as sour cream with one additional step. You hang the set curd in butter muslin for 12 hours. I’ll provide you with the muslin, too!
- Vegetable Rennet and Citric Acid. There will be enough rennet and citric acid in the goody box to yield about 8 pounds of fresh mozzarella. Bring on the basil!!!!
- The recipes for all of the above.
- An instant read cheesemaking thermometer.
- Feel free to take or leave this part of the prize. I’m offering my over the phone or email assistance if you run into problems with your cheesemaking.