Where there’s a will there’s a ‘whey’: in which I make mozzarella cheese

Today for the first time in 35 years I made Mozzarella Cheese. Having lost so many cookbooks in the fire so long ago I only recently searched out a good basic home cheese book and went back to making all our yogurt and ricotta. Third on my list of recipes to do has been mozzarella and today was the day.

My expert cheese making friends (you know who you are) might giggle a bit at the rough look of the finished product but we here at home are pleased with the taste; milky, chewy and salty. Tonight it will go on our pizza and we will get a good idea of how it melts. Hurrah for cheese!

1 the ingredients 2 setting the curd 3 first cut of the curd 4 straining the curd 5 6 7 hot 8 really hot! 9 10 11 12 rough looking but delicious

Thank you to “The Home Creamery” Kathy Farrell-Kingsley, Storey Publishing 2008!