Why Make Homemade Mozzarella?
So, why go to all the trouble of making mozzarella at home? Here are my top 4 reasons:
1. It taste sooo much better than the stuff at the store. The bargain-brand mozzarella you find at supermarkets pretty much tastes like cardboard to me… Of course, you can spring for a higher-quality brand, but expect to pay considerably more.
2. It’s (mostly) raw. Well, as raw as mozzarella can be, I guess. You won’t be heating the milk or curds past 100 degrees with this recipe. However, during the stretching process, you will be dipping the curds in hot liquid which effects the ‘rawness’ a bit. However, I’m thinkin’ it’s still way better than the mozzarella made with totally pasteurized skim milk at the grocery store. (Here’s why raw milk is important to me, in case you were wondering.)
3. It uses up lots of milk. If you have your own dairy animals, this is a really, really good thing. When I’m drowning in milk, I make a double batch of mozzarella, which uses up 4 gallons of milk.
4. It freezes well. Make a bunch of mozz when you’re swimming in milk and freeze it for the times when your animals are dry
for the entire article, please click the link: