Originally posted by paulages
It's really quite simple, you use milk, citric acid, and some mesophilic starter and in less than 30 minutes, you're pulling and kneading the hot cheese to get the mozzeralla texture you want. The rest is being patient enough for it to cool down and eat. We have a hard time with that step!
We've also taken the leftover whey and made pizza crust from it.
I have no pics, but that can be remedied the next time we make the cheese!
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