I have been hearing for some time how easy it is to make your own mozzarella cheese, but have felt a bit overwhelmed by the prospect, not knowing what exactly, a ‘clean break’ is or how to ‘cut’ and ‘work’ the curds… So, when the opportunity arose to take a two and a half hour class on the subject of making both mozzarella and ricotta cheese, I jumped at it.
For those of you who read this and would like to attempt to make your own mozzarella, but are a bit overwhelmed, I really do understand. However, it really is easy, so I will do my best to break the process down for you.
