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When I was interviewing the chef who was our instructor at the cooking course we recently took, I asked a serendipitous question– I asked him what he’s been cooking lately. When he told me he’s been experimenting with cheese, I got very enthusiastic, so he offered to show the class how to make fresh mozzarella.

I love the idea of fresh, chewy mozzarella, but I’m often disappointed. You know what I’m talking about right? Those balls that have the consistency and flavour of wet tissue paper. This homemade mozzarella is nothing like that. It melts beautifully and is slightly chewy, but it has real, lovely, milky taste. I can’t wait to try it again!  I’m having slight word burnout, so I thought I’d give you a series of photos to go with the recipe instead of a lot of description or a story. It’s long, so jump in ahead! It was our first time making cheese, and while the process wasn’t too tough, I’m a little nervous about when we make it on our own. Any experienced mozzarella-makers out there have any tips? Recipe and LOTS of photos after the jump.

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