Fresh Mozzarella: Recipe????? [Moved from General Chowhounding Topics]
Does anyone have a sure fire fresh Mozzarella recipe? I've looked at the one from New England Cheese Company, but I wanted to check other ideas.
I figured if restaurants are making this daily, it must be doable for me.
Tips would be great as well.
I got the kit from NE Cheese Company for my husband for Christmas; the first batch worked quite well; after that I had trouble with the curds not setting well. I tried a couple more times with different brands/types of milk, and even with her variation using powdered milk, but gave up; with the price of milk these days, it was painful to throw away the failures!