Cheese

[flick]

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.