Talking about fresh sources of mozzarella in SF one poster wrote
"I've been experimenting with cheesemaking and Rikki Carrol's book on home cheesemaking has a 30-minute microwave version that is REALLY impressive. I'm serious -- we had fresh mozzarella in our hands in 30 minutes from a gallon of milk a little citric acid and some rennet.
I'll never buy mozzarella again."
Could someone restate this recipe? These are two of my favorite things .. mozzarella & microwaves.
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