For me, it’s access to cheese. There’s no one that sells cheese that isn’t queso fresco in my neighborhood and I can’t (don’t want to) use it for pizzas or pastas.
For me, it’s access to cheese. There’s no one that sells cheese that isn’t queso fresco in my neighborhood and I can’t (don’t want to) use it for pizzas or pastas.
fresh mozzarella is not super hard to make. Rennet might be the difficult part. But I do suggest taking on the dough and cheese on the home front if nothing locally is better. They are a minor pain to learn but worth it.
I’ve made it before, and it is easy. The problem is milk in that quantity is pricy