Our friend came over last week to make homemade Mozzarella Cheese with us.
A WHOLE gallon of milk and this was all the cheese we got. . . now I see why mozzarella is a little spendy.
A gallon of milk heated to 88 degrees, a little Rennet and a little citric acid.
And we have mozzarella Cheese!
The boys enjoyed eating it, it was squeaky in our teeth and they thought that was cool!
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