One of the things that often surprises people is just how easy it is to make mozzarella cheese. If you're practiced at it, you can use a cheesemaking kit to go from a gallon of milk to nearly a pound of mozzarella in about an hour. Here's a quick overview.
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Lou DiPalo, third-generation co-owner of Di Palo Fine Foods in NYC's Little Italy, shows how the 85-year-old latticini makes fresh mozzarella from milk curd.