i've just returned home from my friend's house in which we made our 1st and 2nd batches of fresh mozzarella cheese! our first batch, was not successful. we almost had ourselves some cheese; the curds separated from the whey, but it looked a lot more like ricotta cheese then mozzarella. so we went out to the health food store, baby and all, and bought some really, really good milk -- it's not local but came so highly recommended by the staff, who knew about cheese making, we thought it was worth the try. it's all in the milk people! it can't be ultra pasteurized. we came home with milk that hadn't been homogenized and was VAT pasteurized allowing to cook better and had cream on the top.
with the second batch looking much better, we congratulated ourselves on being Cheese Makers. this is exciting to me for 2 reasons: one, we made freakin' cheese! and number two, because the whey pulls the lactose out of the milk, my ain't-gonna-take-no-lactose body, don't mind this yummy homemade treat!
cheese, people, i made freakin' cheese!