The home of damn fine knitting and spectacular disasters. All knitting (and a few commercials) all the time!
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!