IMG_0951adding milk to citric acid water

IMG_0953Now it’s time to heat the milk and add the renin–then let it sit to form curds

IMG_0954cutting the curds

IMG_0957heating curds in a water bath–they’re warm enough when they become stretchy

IMG_0960Fresh Mozzarella!

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One Response to Cheesemaking

  1. Benj says:

    Meg & I did this when we were dating. Unfortunately, our cheese turned out terrible – kind of like a tough chewy log with clumps of salt hiding inside. Sounds like it would be worth trying again :-).

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