Cheese
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♥Sep. 12th, 2014 // 01:12 pm♥
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Another try at mozzarella, this time using these instructions but with a longer resting time after adding the rennet (as everyone else says at least fifteen minutes). It was looking good, but I think I over-microwaved it: it went a bit bubbly around the edges, and changed from smooth and shiny to slightly grainy. Definite progress, and Mike coincidentally has a digital food thermometer on the way, which should make that stage easier next time!
Points for were_gopher, for Ian Paisley. |
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