Mama cando – You’re welcome!
Today I watched a couple more of the free videos in the online 2019 Home Grown Food Summit. I saw the ones about cooking in a Rocket Oven, and making 1-Hour Mozzarella. I hadn’t seen a rocket oven in action before. Maybe I’ll try to make one of those too – someday, lol. Also, the Mozzarella-making video was interesting because the presenter started by adding Mesophilic culture to 1 quart of warmed, fresh whole milk and letting it culture first for 30 minutes in a jar on the countertop and then overnight in a refrigerator. The following day, she added that 1 quart of cultured milk to 3 quarts of non-cultured, fresh whole milk, and then carried on with the rest of the Mozzarella-making process. She explained that starting with “pre-acidified” milk (which is how she referred to the quart of cultured milk) helped the resulting curds stretch more easily. She certainly seemed to get a great stretch from her curds – far better than I’ve been able to achieve using other methods! She also explained how to gently form the heated, stretched curds into balls that retain enough moisture to stay “tender”. It’s always fun to learn a new, better way of doing something 🙂