Mozzarella Cheese
Cuisine: Italian
Ingredients
- 2 gal. fresh goat milk
- 1 c. buttermilk (I use Meadowbrook dairy buttermilk)
- 2 Rennet (Junket) tablets, dissolved in a little cold water
- salt
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Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 283kcalCalories
- 21.0gProtein
- 21.0gFat
- 2.5gCarbohydrates
- 0.8gSugars
- 0.0gFiber
- 1.0gSalt
Instructions
1. A simple cheese recipe.
2. This vinegar cheese is easy to make and doesn't require fancy equipment.
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