Cheese making sounds daunting, like something to be left alone to the centuries’ old artisans. But it’s such a cinch! And there’s many varieties and techniques if you want to give it a whirl. My first attempt was not so much a big hit, tho. The texture was perfect but I’m giving it a big yawn on flavor. I made two varieties: low fat and full fat. The former turned out like parmesan in consistency and the latter was very feta-ish. Using the best ingredients I could find, this cheese was rather expensive to make when you factor in the cost of organic milk and yogurt. I should’ve added salt, too. So, for me, the very reason I’m not a fan of mozzarella… flavorless… is why I’m not a fan of my first go-round in cheesemongering. Here’s a photo of the cheese. scroll down to see the fabulous way I used it!
Not having the energy to cook tonight, luckily I had some leftover pizza dough from the weekend. I discovered that when left in the fridge for a couple days it develops air pockets to create a big, bubbly crust that is crisp on the outside and chewy and light on the inside. This pizza was so light that after a couple pieces I was still hungry! With such puffy end-crust pieces I served it with a side of herb olive oil for yummy dipping. Thankfully, the fresh garden tomatoes and the basil carried the bulwark of flavor for the unassuming cheese. When i *do* succeed next time I will post the recipe!