I "learned" to make fresh mozzarella, a couple of times, taking cooking classes in Napa, but have never been able to find a practical source of the curd. A 20 lb block from mail order is just not practical for me. Has anyone had any luck?
Sufganiyot, or Hanukkah donuts, are traditionally filled with fruit jam, but this recipe switches it up a little with zesty-sweet ginger-lime curd, and calls for sugar dusted on top to balance the tangy filling. Get the recipe.