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?
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.