Making your own mozzarella at home is much easier — and enjoyable — than you might think. All that’s needed need is some good cheese curds and a few pieces of equipment most cooks probably already have in the kitchen.
Will Budiaman
In 2010, Will Budiaman traded L.A. for New York, a nine-to-five desk job for an odd-hours kitchen, congested freeways for congested subways, enviable tacos for enviable pizza and luscious fruits and vegetables for far too much delicious cheese and charcuterie, and he has never looked back. Prior to writing for Edible, he contributed to The Daily Meal for more than two years, where he served first as an intern and then freelancer, and finally as a full-time editor for the Cook channel; he now consults on digital cookbooks and is the NY Recipes Examiner on examiner.com.
