Ever since our June issue of Mother Earth News arrived I have been wanting to make cheese.
I finally ordered some rennet and tried making Mozzarella.
We used the 30-Minute Mozzarella recipe that was included in the cheese article. It tasted great and was easier to make than I thought it would be. We served it with tomato slices, salt, pepper, oregano, and olive oil. I almost didn't get a photo of it. You can't see the forks poised in the air ready to grab a serving. Yummy!
We will definitely be having this again. And plan to try the ricotta too.
edit:
I ordered my supplies (rennet, citric acid, and salt) from Dairy Connection. I used the vegetable rennet. I also used milk from the grocery store. The directions say not to use "ultra" pasteurized milk. Be warned- there will be no left overs!
