Tips for Success
Use Fresh, High-Quality Milk : Avoid ultra-pasteurized milk, as it doesn’t curdle as well. Organic or locally sourced milk often yields the best results.
Work Quickly After Heating : The longer the curds sit after adding vinegar, the harder they may become. Work efficiently to achieve the ideal texture.
Experiment with Flavors : Try adding herbs like basil or oregano during the kneading process for a custom twist.
Stretch It Out : If your mozzarella isn’t stretching properly, reheat it briefly in the microwave or a bowl of hot water before kneading again.
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