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I've been experimenting with cheesemaking and Rikki Carrol's book on home cheesemaking has a 30-minute microwave version that is REALLY impressive. I'm serious -- we had fresh mozzarella in our hands in 30 minutes from a gallon of milk a little citric acid and some rennet.
I'll never buy mozzarella again.
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re: Carrie 218
Would it be possible to tell a litlle more on the Home Cooking board?
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Cheese Board in Berkeley
Farmstead in Alameda
Cowgirl in SFLook for Bubulus Bubalis (domestic) or Gustosella (imported). Some of the Gustosellas are smoked, not indicated on the label but you can tell by looking at the cheese.
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