I have dabbled at making homemade ricotta cheese several times in the past with good success, but really wanted to make fresh mozzarella. We have been talking about doing this for about three years now, and we finally did it. While we don't have access to water buffalo milk, we did have access to cow's milk, so we gave it a shot. It took a few trips to the Fermentation store to get all our supplies,
and we now have enough to do many more batches (sans milk), but it was fun.
We originally were going to make it the more traditional way, but after reading the recipe, we didn't have enough time--you need to plan for 8-10 hours and we didn't get started very early.
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