We made Ricotta and Mozzarella. Ricotta I have made before a couple times, but the mozzarella was a new level of cheese making. Who knew that kneading was a part of cheese making? Lot of people certainly, but not me.
It was very tasty. And really while it took more time than cutting open a package it wasn't as hard or time consuming as one might think. Although things like - what is the pot I am using made out of? - are significant.
BAC likes it because it is more like chemistry than cooking. I'm just glad the cheese is not as fussy as my chem lab instructor!
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