Mozzarella Cheese
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A italian take on mozzarella cheese, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 2 gal. fresh goat milk
- 1 c. buttermilk (I use Meadowbrook dairy buttermilk)
- 2 Rennet (Junket) tablets, dissolved in a little cold water
- salt
Method
A simple cheese recipe.
This vinegar cheese is easy to make and doesn't require fancy equipment.
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