I was amazed how easy it is to actually make Mozarella — that is , from store bought cow’s milk. If you want to do the buffalo kind, good luck. Firs you have to find a buffalo and then try to milk it.
With store bought cow’s milk, Mozarella is easy to make in just an hour!
What’s amazing is that when you get a nice curd it is still soft, mushy, and white like most other cheese curds but then, when you dunk the curds back in the boiling whey (I don’t use a microwave) and begin pulling it and stretching it, it turns into Mozarella. The moment you first feel the texture changing into that stretchy, flaky, mozarella, is fantastic.
I made my first mozarella into little balls, soaked them in olive oil and hot pepper flakes in a few leftover take-out tupperware tubs and gave them to a few friends. They didn’t want to try it at first — they were nervous about dairy, but after they did, they keep asking for more…