That is very clever, but I am not that keen on mozzarella cheese. I wonder if you could use parmesan instead.
When we had a Jersey house cow, I used to make cottage cheese, butter, yoghurt, ice cream and Devonshire cream.
We had about 5 gallons a day of milk to deal with and we fed the whey to our pigs.
Such a long time ago.
How brilliant that the vinegar, makes the milk separate.
Might try this. Thanks NBD.
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