Posted this in another thread but was recommended this one too!!
My family eats fresh mozzarella like it’s going out of style so I decided to finally give it a shot. So I saw two ways to make it: with white vinegar and then with rennet and citric acid, opted for the latter since that’s supposed to make it last for a lil longer!!
Fresh outta the gate it tasted awesome but I think I over stretched it because it was pretty firm than what I usually like. I’m storing two balls in plastic wrap and two in a half whey-half salt water brine to see what stores best (hoping the brine softens it up more?) and I’m attempting to do some marinaded mini balls. Those are gonna soak in good OV, honey white balsamic, kalamata olives, roasted garlic, roasted red peppers, sun-dried tomatoes, roasted peppercorns, fresh basil and pepper flakes so I’m excited to try those in 24-48 hours!!
by cheetahgirlgroupie