by Max Brantley
Our own Ninja Poodle blogger has another free-world Ninja Poodle blog on which she's been talking lately about making home-made fresh mozzarella. Says Belinda:
This may already be something you do, but if not, you should. Everyone should make fresh mozzarella. SO easy, and done in 30 minutes, with maybe 5 minutes of actual work, from a gallon of milk to a pound of cheese. And then you have 3/4 of a gallon of fresh whey left over, that you can use to make Ricotta or bread or pancakes or pizza dough (almost anything that calls for buttermilk).
Pictures show it in the making above and on top of a pizza below.