Making Fresh Mozzarella

<div align="center"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNe7T-jAZqxM87yTILIRPrY195-82l8UQop9McIIvs6UOrsyNzYU2geCkeK0LUPED3S67OlAU9PKamR_QC_l3VEm472-diAnZJ7ERz1ZyTBgsl5mOtQs0DCA-kc178Fn5b01vE3Xlb6GAg/s1600/Copy+of+IMG_9396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNe7T-jAZqxM87yTILIRPrY195-82l8UQop9McIIvs6UOrsyNzYU2geCkeK0LUPED3S67OlAU9PKamR_QC_l3VEm472-diAnZJ7ERz1ZyTBgsl5mOtQs0DCA-kc178Fn5b01vE3Xlb6GAg/s640/Copy+of+IMG_9396.JPG" width="428" /></a></div><br /><span style="color: white; font-size: x-large;">W</span>hat goes better with all those<span style="color: #990000; font-size: x-large;"> tomatoes</span> and basil growing <span style="color: white; font-size: x-large;">rioteously </span>in the garden than mozzarella? Just a drizzle of great olive oil and a sprinkle of sea salt and you have <span style="color: #990000; font-size: x-large;">summer on a plate</span>! The only thing that could make this dish more heavenly is if the mozzarella cheese was <span style="color: white; font-size: x-large;">homemade</span>!<br /><br /><span style="color: white; font-size: x-large;">I</span>t is very easy to make <span style="color: white; font-size: x-large;">fresh mozzarella</span> and sooooo much more delicious. Here at <span style="color: #990000; font-size: x-large;">StoneGable</span> fresh mozzarella has been made for years. It is <span style="color: white; font-size: large;">culinary therapy</span>! The process just makes me feel good!<br /><br /><span style="color: white; font-size: x-large;">T</span>here are a couple of ingredients that go into making homemade mozzarella that you may not be familiar with. <span style="color: #990000; font-size: large;">Citric Acid</span> and <span style="color: #990000; font-size: large;">Rennet</span>. Citric acid makes the cheese <span style="color: white; font-size: x-large;">stretch </span>and hold together, and rennet makes the milk <span style="color: white; font-size: x-large;">curd</span>.<br /><br /> <span style="color: white; font-size: x-large;">T</span>hey must be used to make fresh mozzarella. I purchased them on line under $8.00. And I have enough to last quite awhile. I use the liquid rennet but if you buy the tablets they can be frozen and will last for a very long time in the freezer. I ordered the citric acid ( most drugs stores carry it too) and rennet form <span style="color: white; font-size: x-large;">New England Cheesemaking</span>. Click <a href="http://www.cheesemaking.com/">HERE</a> to see their website.<br /><br /><span style="color: white; font-size: x-large;">G</span>uess what I'm having for lunch? <span style="color: white; font-size: x-large;">YUMMY</span>!<br /><br /><div align="center"><span style="color: white; font-size: x-large;">StoneGable Fresh Mozzarella</span></div><div align="center">1 gallon whole milk, (if you can get raw milk use that)<br />2 tsp citric acid<br />2/3 tsp rennet ( or 1/2 tablet)<br />1/4 cup non chlorinated water<br />1-2 tsp salt<br /><br />thermometer that measures 55 degrees to over 110 <br /><br /><span style="color: #990000; font-size: x-large;">WARNING</span>: The pictures of cheese making are not very pretty. So sorry! But the results are worth suffering through the images. See what you get...<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQ7_toLuxm-OtLXukdgvEhgkbZGU5Vglh3eoF5QAsmZ22X5bZfhyzLODjvyXC7GycC2T-tkPkuyW9UpyM9FUZJ231YZ6w1Nxe2VO2fI0Uljnt4-rkmAbdUhVP1xnPXahMjo_dCEHFplNy/s1600/Copy+of+IMG_9387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQ7_toLuxm-OtLXukdgvEhgkbZGU5Vglh3eoF5QAsmZ22X5bZfhyzLODjvyXC7GycC2T-tkPkuyW9UpyM9FUZJ231YZ6w1Nxe2VO2fI0Uljnt4-rkmAbdUhVP1xnPXahMjo_dCEHFplNy/s640/Copy+of+IMG_9387.JPG" width="428" /></a></div><br /><span style="color: white; font-size: x-large;"> AN IMPORTANT NOTE: </span>Success in mozzarella making depends on a few  things. <span style="color: #990000; font-size: x-large;">One</span>, heating the milk very <span style="color: white; font-size: x-large;">slowly</span>. Set your stove on the very lowest heat. The milk won't curd right if you heat it too fast.<br /><span style="color: #990000; font-size: x-large;">Two</span>, stirring<span style="color: white; font-size: x-large;"> gently</span>. It is more like slightly moving the curds and whey a little to distribute heat. Just the most gentle hand is needed!<br /><span style="color: #990000; font-size: x-large;">Three</span>, make sure you keep an eye on the thermometer. Don't<span style="color: white; font-size: x-large;"> overcook</span> your milk!<br /><br /><br /><br /><span style="color: white; font-size: x-large;">B</span>ack to the Recipe: <br /><span style="color: white; font-size: x-large;">A</span>dd rennet to 1/4 cup of water and set aside.<br /><br /><span style="color: white; font-size: x-large;">P</span>ut milk into a non reactive pot ( not aluminum or  cast iron, use stainless steel) and sprinkle with 2 tsp of citric acid. Stir. Cook milk on LOW heat. Bring milk to 88 degrees stirring VERY GENTLY a few times.  Milk will begin to get little curds.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYGES2llPfJyaJw7xIZ5W0Bj9Doy_r57p_ysmfZX4yq-ZLO36PrK4doa-A5YXlwcriZxhpmQtkGWKU6QP70DQ5zPVlUj2qCgMaY53VpnNpMzboTmpYapECiR1LDaQsXZas-wcpXfPV9Pau/s1600/IMG_9349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYGES2llPfJyaJw7xIZ5W0Bj9Doy_r57p_ysmfZX4yq-ZLO36PrK4doa-A5YXlwcriZxhpmQtkGWKU6QP70DQ5zPVlUj2qCgMaY53VpnNpMzboTmpYapECiR1LDaQsXZas-wcpXfPV9Pau/s400/IMG_9349.JPG" width="400" /></a></div><br /><span style="color: white; font-size: x-large;">W</span>hen milk has reached 88 degrees pour rennet mixed with water into the milk. Stir to evenly distribute. Stir VERY GENTLY a couple of times until milk reaches 105 degrees and curds have formed. Try not to break apart any large curds. Turn off heat. Put lid on pot and let it sit for 15 minutes.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKVRmAUfDQlCed6cnvpd_J7bteabrw0R3BukAZ-SHaN04JL8aruvZqhaC39CRlquj-O3JqllUIbLu5DWD6B-ORO62ZLZ0jNJfsKNOIFNn-c8TxbH3JsNxGFgSjlElEbGGEQjvo7WZQCKM3/s1600/Copy+of+IMG_9353.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKVRmAUfDQlCed6cnvpd_J7bteabrw0R3BukAZ-SHaN04JL8aruvZqhaC39CRlquj-O3JqllUIbLu5DWD6B-ORO62ZLZ0jNJfsKNOIFNn-c8TxbH3JsNxGFgSjlElEbGGEQjvo7WZQCKM3/s400/Copy+of+IMG_9353.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="color: white; font-size: x-large;">U</span>sing a slotted spoon, scoop out curds into a microwave proof bowl. The whey should be discarded. There are great nutritional benefits from whey. The Internet is full of great whey ideas.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKG2JlsmigCuIy12zl_SV2j6_nablAeEwcE0oINXrTQ7heNU7142Mb0svziUsed9DbT_2vm4elXheR44pRa1KuiYVhOcomTwGXF_9FmpJB6YEGBw50jaKDCgdST8u4vGlQ5_KF3urU176I/s1600/Copy+of+IMG_9355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKG2JlsmigCuIy12zl_SV2j6_nablAeEwcE0oINXrTQ7heNU7142Mb0svziUsed9DbT_2vm4elXheR44pRa1KuiYVhOcomTwGXF_9FmpJB6YEGBw50jaKDCgdST8u4vGlQ5_KF3urU176I/s400/Copy+of+IMG_9355.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="color: white; font-size: x-large;">U</span>sing the back of a slotted spoon, squeeze the curds on the side of the bowl releasing the whey inside the curds. Discard whey.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="color: white; font-size: x-large;">P</span>ut bowl in the microwave and microwave on high for 30 seconds. This is where it can get a little tricky. Many recipes call for as much as 2 minutes. It depends on your microwave. I say go gentle! You can always keep reheating.  Using your hand if you can, gently squeeze the curds into the side of the bowl and gently press the curds together in a kneading fashion.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4SJMm2JRzeKAcolSxiHUQ2fHmMbF2TvuVZXKKZn_FmyvCDeuKtJCMCQGQrsxftNCNwQ93d7-KCn-z-ekEe5QXAU2v3uKtjlAKdtWpC6NytQruOlwGL6QJzP1Nw7qFAsyz0ghsdzwck6C8/s1600/Copy+of+IMG_9360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4SJMm2JRzeKAcolSxiHUQ2fHmMbF2TvuVZXKKZn_FmyvCDeuKtJCMCQGQrsxftNCNwQ93d7-KCn-z-ekEe5QXAU2v3uKtjlAKdtWpC6NytQruOlwGL6QJzP1Nw7qFAsyz0ghsdzwck6C8/s400/Copy+of+IMG_9360.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="color: white; font-size: x-large;">T</span>here is a balance here. You want to squeeze and kneed the cheese enough to release the whey and to form the cheese, but if you get too aggressive it will become rubbery. You will know when you make it.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="color: white; font-size: x-large;">P</span>ut the cheese back into the microwave and heat it on high for 20 seconds. Remove from microwave. Add salt and kneed the cheese until it gets just a little shiny and sticks together. DON'T overdo it! I tend to like my mozzarella on the soft side. It only takes a few seconds.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkEmUnik6eYYqM1QdBj6WqeNVVi5ZrhbGEicmU-PnKfywqtcWVMPS8VwfJbW-JuKsrfr6U6IA_7bv-QWmvhNfhyDwRC5WsA1KF4XDa9UcozdZG-Qe6MhyphenhypheniMcN6HZZIT2FXtDT8iuLzgtNS/s1600/Copy+of+IMG_9362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkEmUnik6eYYqM1QdBj6WqeNVVi5ZrhbGEicmU-PnKfywqtcWVMPS8VwfJbW-JuKsrfr6U6IA_7bv-QWmvhNfhyDwRC5WsA1KF4XDa9UcozdZG-Qe6MhyphenhypheniMcN6HZZIT2FXtDT8iuLzgtNS/s400/Copy+of+IMG_9362.JPG" width="267" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicHzpz6d8DZBf0qutJ9hD4sfwWcCve6eiya17T9n9miFnRqg-D6gFSmNVZLDl8uMOlett7BH-lneF3boAgs6lYJvIxGzwkTtLUJqvxtea1fyBc_xSgHbSGRlg4jGnCy2RyFunbIxMsNt38/s1600/Copy+of+IMG_9364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicHzpz6d8DZBf0qutJ9hD4sfwWcCve6eiya17T9n9miFnRqg-D6gFSmNVZLDl8uMOlett7BH-lneF3boAgs6lYJvIxGzwkTtLUJqvxtea1fyBc_xSgHbSGRlg4jGnCy2RyFunbIxMsNt38/s400/Copy+of+IMG_9364.JPG" width="267" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="color: white; font-size: x-large;">S</span>eparate the cheese into 2 balls and make them into logs.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTqzdhAqYCdZI1nelhHu6nTU82J1YwLMMrt2PF1elyAnO5lhAtOeFy0FvsbHSXEcRPSB9gcKpilUeVwKxT-WzSnL4BkUlKnsaT9O_nvkx2bC1xJEiAEtUQfW-Ehh4UmZuf3uIgZexXlw8f/s1600/Copy+of+IMG_9375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTqzdhAqYCdZI1nelhHu6nTU82J1YwLMMrt2PF1elyAnO5lhAtOeFy0FvsbHSXEcRPSB9gcKpilUeVwKxT-WzSnL4BkUlKnsaT9O_nvkx2bC1xJEiAEtUQfW-Ehh4UmZuf3uIgZexXlw8f/s400/Copy+of+IMG_9375.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij_l5r8KT8JCpTeMYDvMXJI5uDlNl6nmRE6xrN8L7n4fSQQLD9WmFUxN3qug6XAyV1Y3rtl2_AnHc1phsX7r6HAJrPxb8saOJMOCo7LV5Frs-mDjNbmkRT4HjLAu82a4_Y9CWAin9OPGMt/s1600/Copy+of+IMG_9376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij_l5r8KT8JCpTeMYDvMXJI5uDlNl6nmRE6xrN8L7n4fSQQLD9WmFUxN3qug6XAyV1Y3rtl2_AnHc1phsX7r6HAJrPxb8saOJMOCo7LV5Frs-mDjNbmkRT4HjLAu82a4_Y9CWAin9OPGMt/s320/Copy+of+IMG_9376.JPG" /></a></div><br /><br /><span style="color: white; font-size: x-large;">W</span>rap them in parchment, plastic wrap or waxed paper and refrigerate.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5XAZjKW0l1mcPE07T9_CKVDqkSrT7m4qVGNSDT2D-Ap2ev3_shiuUPhnzFKaFqPmHmCQBNw7lEeiFnfOuoNTOvmWKTdFApxJ7S-gfYb75p_SyidnJcUxuSYZZdtArqrRjIPQ2Z_kQwdHw/s1600/Copy+of+IMG_9379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5XAZjKW0l1mcPE07T9_CKVDqkSrT7m4qVGNSDT2D-Ap2ev3_shiuUPhnzFKaFqPmHmCQBNw7lEeiFnfOuoNTOvmWKTdFApxJ7S-gfYb75p_SyidnJcUxuSYZZdtArqrRjIPQ2Z_kQwdHw/s400/Copy+of+IMG_9379.JPG" width="267" /></a></div><br /><span style="color: white; font-size: x-large;">H</span>omemade Mozzarella is <span style="color: #990000; font-size: x-large;">delicious</span>! And when you make it once, you will want to make it and keep it on hand.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRE7D4qOrRQaiFoTV0Ew-0jvGOwxR5obQQQLcyzgzp0iIncJrpKV-0B7alwNtKBw_v-prJBwzx-_c_nwou1rsOA5o050pwvyIs2PmAfOmODWyEUuzG_1Vjq3TSLdwK2divk49AvKVGm5u/s1600/Copy+of+IMG_9390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRE7D4qOrRQaiFoTV0Ew-0jvGOwxR5obQQQLcyzgzp0iIncJrpKV-0B7alwNtKBw_v-prJBwzx-_c_nwou1rsOA5o050pwvyIs2PmAfOmODWyEUuzG_1Vjq3TSLdwK2divk49AvKVGm5u/s640/Copy+of+IMG_9390.JPG" width="428" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div style="text-align: left;"><span style="color: white; font-size: x-large;">U</span>se it on pizzas, in lasagna,or on any Italian food. My <span style="color: white; font-size: x-large;">favorite</span> way to eat fresh mozzarella is to <span style="color: white; font-size: x-large;">tear </span>it and serve they torn pieces on a plate with tomatoes. Don't forget to sprinkle<span style="color: white; font-size: x-large;"> basil chiffonades</span> and drizzle the best <span style="color: #990000; font-size: x-large;">olive oil</span> over everything. A little pinch of sea salt and your meal is ready.  As a bonus I added some <span style="color: white; font-size: x-large;">briny</span> olives. Can I get a<span style="color: white; font-size: x-large;"> YUMMY</span>!</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz_-HntJqHJPucmAFnKXOnjUIxQSy3okMwFJPiKQNxS_gay8kuj1k08XiYVXSoTghsqWoXf7a8QMgXcKHJgFyNrS-7ukKIlS0kM8TNiI-mqow8G6Damv3hfocfOIOt098c3VeJ5X6mKuQx/s1600/Copy+of+IMG_9385.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz_-HntJqHJPucmAFnKXOnjUIxQSy3okMwFJPiKQNxS_gay8kuj1k08XiYVXSoTghsqWoXf7a8QMgXcKHJgFyNrS-7ukKIlS0kM8TNiI-mqow8G6Damv3hfocfOIOt098c3VeJ5X6mKuQx/s640/Copy+of+IMG_9385.JPG" width="428" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: white; font-size: x-large;">J</span>ust look at all that deliciousness! Cut into<span style="color: white; font-size: x-large;"> slices</span> or torn into <span style="color: white; font-size: x-large;">tempting </span>chunks homemade fresh mozzarella is a far <span style="color: white; font-size: x-large;">superior </span>to any store bought brand.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZzKhr1NNMwCmO0o4HP_XboCoLayp0k8kZYfF0Cs2-55o4AlF-nDeOIhqWGjoH1bPH7htJs-y26MQUvKxBGk-EBgGehpy1oaK1s_4JVZqORNQRzvkPJ33vYBa8zuCA1OY87FLmEXzdVkTe/s1600/Copy+of+IMG_9393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZzKhr1NNMwCmO0o4HP_XboCoLayp0k8kZYfF0Cs2-55o4AlF-nDeOIhqWGjoH1bPH7htJs-y26MQUvKxBGk-EBgGehpy1oaK1s_4JVZqORNQRzvkPJ33vYBa8zuCA1OY87FLmEXzdVkTe/s640/Copy+of+IMG_9393.JPG" width="428" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMTIW9XfTE0BBR46C12hVNM3j_FmsHa2pbfVUL5hwax5ic0YepJS7sp9zNgN7tQDzQyMYHDIiABFJ_pcty1mwrkJHRTpglxKdqXZQLkOnLjw1PpOHmGy2XCqH6A9aRhDbhPA4Ixf8LBIpc/s1600/Copy+of+IMG_9386.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMTIW9XfTE0BBR46C12hVNM3j_FmsHa2pbfVUL5hwax5ic0YepJS7sp9zNgN7tQDzQyMYHDIiABFJ_pcty1mwrkJHRTpglxKdqXZQLkOnLjw1PpOHmGy2XCqH6A9aRhDbhPA4Ixf8LBIpc/s640/Copy+of+IMG_9386.JPG" width="428" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="color: white; font-size: x-large;">Bon Appetit!</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: white; font-size: x-large;">I </span>am participating in <span style="color: #990000; font-size: x-large;">Foodie Friday</span> hosted by Michael Lee at Designs By Gollum. Click <a href="http://designsbygollum.blogspot.com/2010/08/foodie-friday.html">HERE</a> to visit.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><script type="text/javascript">var gaJsHost = (("https:" == document.location.protocol) ? "https://ssl." : "http://www."); document.write(unescape("%3Cscript src='" + gaJsHost + "google-analytics.com/ga.js' type='text/javascript'%3E%3C/script%3E")); </script></div><script type="text/javascript">try { var pageTracker = _gat._getTracker("UA-11244474-1"); pageTracker._trackPageview(); } catch(err) {} </script><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div>

Making Fresh Mozzarella

W hat goes better with all those tomatoes and basil growing rioteously in the garden than mozzarella? Just a drizzle of great olive oil an...

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