I have always wanted to try my hand at making mozzarella cheese. Perhaps the reason I haven’t made it sooner is because I had never had access to real milk. And by “real,” I mean: local, fresh-out-of- the-cow, full-fat, never seen the inside of a pasteurizer, hormone-free, I’ve met the cow that made it, MILK. I have my chickens to thank for connecting me with Lauren Hastings Kaplan, a member of a family-owned dairy farm in town, Hastings Farm. Small talk about my flock at a school function for our children resulted in a business partnership and friendship with Lauren and her family. When she and her sister, Megan, were preparing to open their new farm store last year, Lauren called to ask about selling my eggs. Megan and Lauren have been selling my eggs as well as their milk, yogurts and cheeses ever since then.
The entrance to Hastings Farm (above) & some of the ladies.
With garden fresh tomatoes and basil in abundant supply right now, I decided to try my hand at making mozzarella cheese. I relied upon several recipes, most heavily upon recipes from the New England Cheesemaking Company and Leener’s. While it took me somewhat longer than 30 minutes, it was fun and easy to make. Obtaining real milk from Hastings Farm was the first step. I’ve never tasted raw milk before and it was indeed a treat. The remaining ingredients can be obtained at any cheese-making supply company and online.
Megan had just finished milking and poured some for me to take home.