Sunday, I made cheese. I figured 30-minute mozzarella might actually take a first-timer a bit longer, but it didn't. In 30 minutes we had great, fresh mozzarella cheese.
Not included in the 30 minutes the time that was needed to buy a thermometer (or remember that one was needed) and find low-pasturized milk. And in case you are wondering, low-pasturized milk is expensive! Ideally, raw milk is used, but that's not exactly legal to purchase in the local grocery store.
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