Homemade Mozzerella

Proper cheesemaking at home is a bit of an art, thankfully this recipe from The Kitchn is pretty simple and doesn’t require any particular specialist knowhow. It’s no Buffalo Mozzerella, but its better than that yellow crap you get at the supermarket and worth half an hour of your time and making a bit of a mess to make some.

The recipe on I linked uses all imperial units so here are the equivalent numbers:

1 quart: 946mL – Roughly 1L
1 Gallon: 3.8L
90°F: 32°C
105°F: 40°C
135°F: 57°C

Give it a go!




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