Playing with cheese-making is pretty fun. Recently, I've been snagging raw cow's milk from a friend's dairy farm, since making mozzarella from supermarket milk is tough... it's pasteurized at a higher temperature and isn't anywhere near as fresh. We've succeeded with supermarket milk, but the fresher it is, the better.
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| Checking for clear separation between the curds and whey |
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| Cutting the curd before reheating |
Unfortunately, I didn't have an extra hand to take pictures with during the stretching and forming steps. It's a learning process that I certainly haven't mastered yet. The joy is in the experimentation, the minor successes, and the tasting of the best-so-far.
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