After mastering ice cream, yogurt, and cream cheese, we thought we would give mozzarella cheese a try. The whole process took maybe an hour. Of course it all started with 2 gallons of Molly McButter's milk.




       A lot of stirring and a few more ingredients later we strained the curds from the whey. This part took about 15 minutes considering we did double layer butter muslin. Looking at it, I decided that If I were Miss Muffet I would wait until it becomes cheese before eating it.


     After the straining we soaked the cheese in a mixture of very hot water and salt. This melts the cheese making it possible to stretch. This part was fun!! After that we kneaded out all the access water and..
                               
                                                                     TA DA!


     It tasted great but you know its really good when you get Livie's approval!


 
 

      ~ Anita Pearl ~