Omelet > wrote:
> (Steve Pope) wrote:
>> Paul M. Cook > wrote:
>> > All you do is warm the milk, about 2 gallons, to about 88F,
>> > add your rennet and slowly raise the temperature to 105F.
>> There are various different cheeses called mozzarella but
>> the one you'd use for making caprese is not one that is
>> made with rennet.
>Then enlighten us please? How would YOU make it?
According to the Wikipedia page it is curdled by introduction
of whey. (I know that sounds a little odd, but I think
it's correct.)
However, I have not myself tried making it.
Steve