Day 27: Fresh mozzarella.
I love cheese. I love it in all its many forms, but I especially love fresh mozzarella. You can put it in salads, you can make a melty, eggy breakfast with it, mozzarella marinated in olive oil and herbs is a perfect snack, a big, thick slab of it can be the highlight of a sandwich and much more.
But I buy balls of fresh mozzarella at the store, so that doesn’t really make it fresh, does it? I’m thinking of making my own. Does anyone have experience with cheese making? How easy (or difficult) is it? Will I end up with batches of bad mozzarella to throw away or too much good mozzarella to possibly consume before it goes bad? I’d love to hear about your cheese making experience(s) — do tell!
