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Article: Making mozzarella easy if you take shortcut to curd
- Article from:
- The Gazette
- Article date:
- September 15, 1999
- Author:
CopyrightCopyright 1999 The Gazette. Provided by ProQuest LLC. (Hide copyright information)
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Minding your curds and whey has taken on a whole new meaning since
I learned how to make my own fresh mozzarella cheese.
Why bother when you can buy packaged mozzarella at the grocery
store? Because there's nothing like the taste and texture of fresh
mozzarella. This isn't grocery-store cheese you shred and toss on a
frozen pizza. It's a different product that's almost pure white,
creamy and soft - with a very short shelf life. Some restaurants make
it to sell, but when you make your own, you can control the amount of
salt used. And you can have fun doing it.
My interest in homemade mozzarella started several months ago,
when I attended a pizza-making class at Panzano restaurant in LoDo ...