Up Island Eggs
Goat Mozz, again
posted Sunday, 29 August 2004
I'm working on goat mozz again. I'm trying to get more of a fresh mozz texture, rather than the stretchy one. The Artisan Cheese list advised slicing the curds into thin flat sheets, heating them in 125 to 135F salted water, then roll the sheets up in layers to make a ball. It should be handled much less than the stretchy, braided one. We will see.
I've also been spinning on a drop spindle - 2 little plied skeins done and washed.
I've also been spinning on a drop spindle - 2 little plied skeins done and washed.
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