Never made it myself from scratch (ditto, ricotta), but I've seen it done on TV. I like the way balls of mozz get formed and squeezed out of your fist slick and smoother than a baby's bottom. Looks like a lot of fun. I'm guessing that the timing, the consistency, of curdling milk is one important key?...
Making fresh mozzarella?MrsLMBJust wondering if anyone has ever made their own fresh mozzarella?
If so, how do you do it and do you have any super great tips?
It's something I would like to try but have no clue on how to do it. :sad:3 stars