I made some mozzarella cheese a couple of weeks ago. It turned out fairly well, though it didn't tasted just exactly like mozzarella cheese. At least it's a cheese product that will taste good in casseroles! The main difference in this cheese and typical fresh mozzarella cheese is that this cheese isn't salty enough. I divided this ball in half and froze both halves to use this winter when Daisy is dried off.
2 comments:
I would love to learn to make this!
Beautiful!! All ya gotta do is add more salt. :)
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