17 May Aiyah Geier
Making fresh mozzerella
We will make fresh, quick mozzarella and burrata.
Buy 1/2 gal milk (not ultra pasteurized), distilled white vinegar, salt and double strength vegetable rennet (available at cheesemaking.com), heavy cream and herbs- fresh basil or other summer herbs. Have available a double boiler or 2 pots that fit inside the other while holding a half gallon. You will also need a food thermometer, a slotted spoon, colander and rubber gloves.