Finally found low
pasteurized milk so I could try and make mozzarella cheese. The whole milk is not
homogenized and comes from a dairy in glass bottles. Too cool. So one gallon of milk makes one pound of cheese. Really expensive cheese. I found out that this process has a really big learning curve.
Requires some special ingredients and a lot of time watching a
thermometer. Plus kneading of really hot curds (burns) and having to g
uess when enough was enough. I think I guessed wrong but....
It does look pretty good. I thought I added too much salt and it was a bit drier than I expected. But I think I will try this again now that I know what not to do.
Requires some special ingredients and a lot of time watching a thermometer. Plus kneading of really hot curds (burns) and having to guess when enough was enough. I think I guessed wrong but....
It does look pretty good. I thought I added too much salt and it was a bit drier than I expected. But I think I will try this again now that I know what not to do. 
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