Hello, friends. I write to you from snowy, upstate New York. My holiday has been extended a wee bit thanks to blizzards and flight cancellations, so I have a little extra time on my hands. It's post time!
He started us off with a simple
recipe from Home Cheese Making for "30-minute Mozzarella".
The recipe calls for some ingredients you probably wont
find at the grocery store. Citric acid, rennet and cheese salt were
needed for the mozzarella, which Lars got here. Other than that, it just took a gallon of milk and we were good to go.
The end result was delicious! It was softer than other mozzarella I've had, but I enjoyed the texture and have been spreading it on toast with some olive oil, salt and pepper. So good.
Here's a recipe with more condensed instructions from Carla Emery's site if you'd like to give a similar recipe a go. The ingredients are in a bit different proportions, but the general steps are the same we followed from the book.