mozzarella-1 Kate has been reading Barbara Kingsolver's Animal Vegetable Miracle. In the book is a recipe for 30 minute mozzarella, calling for citric acid and rennet. We tried it out today and were really surprised when we ended up with really great tasting cheese! It tastes very fresh, almost buttery, much better then the imported Italian buffalo mozzarella.

The curds are kneaded like bread. We dunked them in hot whey to keep them very warm and Kate stretched and squeezed until thick fibers developed. Amazing.

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