I want to thank you so much for this recipe.
For my first time making fresh mozzarella I think it turned out well.
Will post pictures this evening if I have time.
I just got to taste the fresh mozzarella and it was really great!
I made half a batch of what you posted. My stainless steel kettle wasnít big enough to hold the two gallons of milk, so I used my big anodized aluminum kettle. It worked out okay. I really wasnít sure how much kosher salt to add, so I just added 2 teaspoons. It seems to taste good like that. I would like you to look at these pictures when you have time and let me know if I did anything wrong. I think I stretched the one ball to far, because if you look at the one ball it doesnít look as smooth as the other two. I was also wondering if you can freeze this mozzarella? I would really like to try it on my pizzas Tuesday, but am afraid to keep it that long. I am going to make some Caprese Salad tomorrow, because I love your recipe for the fresh mozzarella..
I admire you for making your own mozzarella to put on your pizzas. It didnít take really long, but there were a lot of dishes to clean up. From the time started getting everything together until finished takes awhile. I also had to clean up my floor because when I was stretching it, I guess the whey dripped on my floor.
Thank you very much for the recipe.