Homemade Mozzarella with Nigella Seeds
It's again the time to show up what everyone made for this month's Daring Kitchen challenge. It was such an awesome subject for challenge - homemade cheese. Although I'm not a newcomer to homemade cheese (ricotta type), I'm am a complete "stranger" to higher level cheese making which would involve such a special ingredient like rennet. So, deciding to step up and make mozzarella, I ordered my rennet tables from lovely Amazon and lay my choice on braided Armenian style mozzarella cheese with a nigella seeds. To cut my excitement down - I didn't get my cheese stretchy enough to make it braded but I ended up with a plain, but still delicious, mozzarella with nigella seeds.
From my own culinary history: I discovered nigella seeds, which sometimes called black cumin seeds, many years ago when I tasted my first braded armenian cheese and, right away, fell in love with this tiny but mighty, flavor-wise, seeds. Since then I was experimenting adding seeds to various recipes and come to conclusion that nothing makes nigella seeds flavor to shine as simply putting it in a dairy - yogurt, cheese or just on top of any food with a melted cheese. There must be some special "agreement" between nigella seeds and cheese about making each other better, more flavorful and more delicious.
- 1/4 tablet of rennet (bought on amazon, do not buy Junket)
- Dissolve 1/4 tablet of rennet in a 1/2 cup of cold water and set aside.
Blog-checking lines: Sawsan from chef in disguise was our March 2013 Daring Cooks hostess! Sawsan challenges us to make our own homemade cheeses! She gave us a variety of choices to make, all of them easily accomplished and delicious!
(My apology - I've lost all my pictures from making this mozzarella with an exception of a few. I know that I'll be making mozzarella again and will be taking pictures again to post them here)
this is how my rennet tablets look - I got them from Amazon
rennet is easily dissolved in a water
- watch temperature of your milk carefully - it will raise very quickly. Do not allow curds/milk go over 110F or you'll end up with a tough cheese.