I don't see much about cheese making....or my search abilities are not so great?
I started making mozzarella last summer on holiday. It was strange at first....watched many videos and read others experiences, bought a kit, lol.
I see many here using recipes with 'caprese'. Fresh lovely home grown seasonal tomatoes and basil deserves a good fresh cheese. Right?
I made two batches last weekend. Even built a cold smoker.
A friend asked, "WHY?", when it is sold in every NY Italian deli. Well, because i can and it is fun and it is so good fresh and warm and i can fold in fresh basil at the taffy stage and add pink sea salt and have it with my first fresh off-the-vine tomatoes. A gallon of milk is 3dollars and i have fresh whey for the pups and freeze some of the whey to add to our bread making and it is good for the compost.
It is easy and ready to eat in less than an hour...and i can make a double batch, make bocconcini to marinate in pesto....
Just thought i would be encouraging if you have not tried it.
Ready for the smoker with some Irish cheddar...