I also finally made mozzerella this weekend. I hadn't done it since last fall, when I made several pizzas to use up random garden harvest ingredients. I had a problem with the rennet being old, at least I think that was the problem, and the curds didn't set up like they were supposed to. I had to drain it through cheese cloth, and the process took about an hour and a half longer than it should have. In the end, the mozzerella was delicious though, and the pizza even better. There were a lot of toppings, a true garden variety. The best was roasted eggplant that I marinated in olive oil and white balsamic vinegar and rosemary before throwing on the pizza. I love roasted eggplant.
|Garden pizza, pre-oven.|
|Roasted & marinated eggplant, black olives, red peppers, garlic, basil, and homemade mozzeralla and asiago cheese.|