Cleverley Family Farm

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10/13/2023

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The struggle is real. πŸ–€

07/04/2023

Raw Milk Mozzarella Cheese Recipe

1. Pour 2 gallons of strained, warm milk into a stainless steel pot.

2. Dissolve 2 tsp Citiric Acid in a 1/2 cup of cool water. Set aside.

3. Dissolve 1/8 teaspoon liquid rennet in 1/4 cup cool water. Set aside.

4. Stir the Citric Acid water into the milk. Next add 1/4 teaspoon powdered lipase and stir in.

5. Slowly heat to 86 degrees. Add rennet and gentle stir. From here I pull off the heat and let sit for 2 or more hours, covered.

6. Cut the curd into 1" squares and return to stove. Gently heat to 102-104 degrees, stirring occasionally. This releases lots of whey.

7. Strain out as much whey as you can, and put the curd into a glass bowl. Use a hot water bath. The water bath is 175f(79c)-185f(85c). 165f(73.8c) water is about the minimum temperature needed to stretch mozzarella curds. Heat curds 30 seconds at a time, salting each time and gently stretching to release more whey. Strain and repeat. Video here: https://www.youtube.com/watch?v=bUVzXEucRvw

8. Once most of the whey is out I taste it to make sure it is salty enough, and fold it into a nice ball/rope.

05/29/2023
Um πŸ₯Ή
04/22/2023

Um πŸ₯Ή

Hide 'n' peek! The damselfly who thought he was hidden... but was given away by his bug eyes! Photo: Tony Flashman.

~Devon

03/29/2023

Address

253 Ladd Road
Concord, VT
05824

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