Over the weekend, I made fresh mozzarella ALL BY MYSELF! I used the directions from Mother Earth News. I was freaked out a little that I wasn't doing it right, but in the end it turned out perfect. The secret is heating it super hot by dipping it in the whey and then kneading it and then doing it again and again. By the third time, it has a smooth texture that's just right. Guessing how much salt to add to each ball was tricky, but it tasted fine with a little sprinkle mixed into each one.
The directions say: eat warm. So Brad and I sat down with a plate of mozzarella, cherry tomatoes and basil from the garden, sprinkled with black current balsamic vinegar. I have never tasted anything so good.
Next up: homemade ricotta.