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Today I’ll show you how to make mozzarella. Hopefully, you’ve tried to make at least one of the earlier cheeses so that you’ve some idea about creating & handling curds, clean breaks, sterilizing equipment, etc., because you’re going to need all of this experience — plus another trick or two — to make today’s cheese. I have to say, though, having a taste of freshly made mozzarella when still warm makes it all worthwhile. And, if that’s not enough, imagine making an Insalata Caprese of freshly made mozzarella with sliced tomatoes & basil, both picked moments before from your garden. Cambierà la vostra vita!

 

Fantastic article: read all!!

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