Butter & Cheese
For all you cheese lovers! January 20 is 'Cheese Lovers Day' Here's a cheese melting guide found on: http://blog.foodnetwork.com/fn-dish/2013/03/best-cheeses-for-melting/ **I am adjusting the URL link to a yahoo article about how to buy & wrap cheese!! So look at that again b/c I didn't know about cheese wrappers!
Kasseri - Greek-Turkish cheese made from unpasteurized sheep milk with no more than 20% goat’s milk mixed in. It is a soft-textured, white crust, stringy cheese belonging to the pasta filata family like Provolone or Muenster. To obtain the correct texture and flavor, the cheese needs to be matured for a minimum of four months. It is used as a substitute to the famous mozzarella by many American consumers.
How to Make Homemade Mozzarella - I've always wanted to try this! Similar to the last recipe posted 11/18/2012. Better pictures! All I know is that it worked! Oh...and use 2 junket tablets if that's all you can find...not the 1/2 tablet stated. Also, I had to let the curds sit for almost 10 minutes (not the 5).