It is surprisingly easy, or beginner's luck, but it is yummy. This is the method I used http://www.cheesemaking.com/howtomakemozzarellacheese.html/
Pizza tomorrow.
Pizza tomorrow.
I've been close to trying this for a while, but haven't for whatever reason. My BIL has a dairy and I can get fresh milk for next to nothing. Not sure if that would be better/worse for cheese making.
I need to find a rennet source around here too.
I used regular vit D milk. Homogenized and pastuerized. Sounds like ultra pastuerized is bad. Whole milk from the farm would be awesome. All of my dairy farmer friends quit milking cows over the years, so I have no source.
The rennet I got at Whole Foods is the same rennet available in that link I posted.
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