Rog is reading Barbara Kingsolver's book "Animal, Vegetable, Miracle" and was was inspired to make mozzarella cheese today, following her instructions ( it's a recipe from Ricki Carroll).
He purchased organic whole milk (not ultra-pastuerized), citric acid and rennet at the co-op and heated on the stove
until the curds separated from the whey and the temperature reached 100 Degrees F.
Saturday, March 28, 2009
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1 comment:
I never knew it was this easy. I am gonna give it ah go! Thank you!
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