Sunday, June 14, 2009

Mozzerella at last

It actually worked.  Dunking the cheese balls in salt water and refrigerating them overnight smooths out the texture, like laying out your damp wool sweater and patting it flat.  The texture is rubbery-a little like chewing mozzerella erasers, but it's not too far from where it is supposed to be!  


Suzann said...

BINGO!!! My Grandmother and her sisters use to make their own mozzerella cheese. I do remember the little balls floating around salt water. They used goat milk, and I milked the goats sometimes :-}
Way to go girl. I always wanted to try making cheese.

Cindy G said...

Blocking your cheese? Love it!