Thread: Lunch - Caprese
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Omelet[_7_] Omelet[_7_] is offline
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Default Lunch - Caprese
In article >,
(Steve Pope) wrote:

> 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

Ok.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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