Cheese

Last week a friend and I made mozzarella cheese, it was really simple. It involved heating milk to a specific degree, adding the proper ingredients (citric acid and rennet), letting it sit, straining off the whey, then heating and kneading it until it was like taffy. That night we made pizza. Last week ricotta was the cheese of choice and we made cannoli. Lasagna was the first thought, but it never quite happened. Next up is yogurt.