I love to make caprese, which requires fresh mozzarella, the kind soaking in whey, not in the plastic wrap. Our local food co-op sells it for $5.99 a pound and a decent sized "blob" can sell for up to $9.00.
So, I was wondering about making my own - in part to save money, but also to see how good it tastes and expand another eclectic recipe to my repertoire.
Has anyone else made this?
How important is it to get "fresh, unpasteurized milk" - I have seen some recipes NOT make the distinction, but just call for milk.
What about pulling? I've seen some 30 minute recipes that don't require this second step.
Do you use vegetable rennet?
Recipes and hints for fresh mozzarella?
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