tag:blogger.com,1999:blog-17551042.post115612673421555811..comments2023-08-05T07:14:16.644-05:00Comments on Krongblog: New purchase: GrillMr Crossonhttp://www.blogger.com/profile/01482737832596610004noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-17551042.post-1156733528047389012006-08-27T21:52:00.000-05:002006-08-27T21:52:00.000-05:00Since you mention mozzarella, I was listening to G...Since you mention mozzarella, I was listening to Good Food on KCRW this weekend, and they had a guy explain how to make mozzarella in 5 minutes. Now, this guy (Nathan Donahoe) uses raw, whole organic milk because 1) raw milk still contains the enzymes to digest lactose and he is lactose intolerant, 2) the fats in grass fed whole milk contain Omega 3s. He heated the milk to 104 deg (int. temp of cows, so as not to breakdown the enzymes), then added 1/2 cup of lemon juice (or other acid: vinegar, lime juice) for every quart of milk. Apparently it curdles before your eyes. Strain the thing and you're done. I imagine this works with pasteurized whole milk and since the mozza is creamier if you boil the milk first, this is probably the way to go if lactose is not a major concern. Seems like a fun thing for kids to help with.P Chenghttps://www.blogger.com/profile/18371017916963619950noreply@blogger.com