Tuesday, 10 November 2015

Mozzarella in the making


To make the tastiest mozzarella possible (and to have shoulders to cry against if something goes wrong): invite some friends.
You will need a lot of milk. We used one gallon (about 3.7 liters) and played milk chess with the rest.

Technically, it does not take more than half an hour or so to make. We of course learned a few things in the process (read: we spent HOURS in the kitchen) and simultaneously baked a pizza.

Except for that there is a handle-hot-cheese part, it is fairly non-dangerous and soothing to make mozzarella.

While waiting for the milk to go stiff, you can dance.


And before you know it: the mozzarella is ready!
Citric acid, rennet, salt, milk, heat and voilà. I would say it tasted like halloumi and fresh milk tightly squeezed together. 
The aforementioned milk chess game.

Stylish image.
The ancestor products of a pizza.

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