So I have at last entered the exalted ranks of cooks who have dared the curdles and jumped the hurdles, and made their very own cheese. Now, two days later, 'cheese all gone'. Like being given three scoops of your favorite ice cream and told you have only 10 minutes to eat it. Surely there's a better way. More salt? Citric acid? Smoking? Is there any way (besides the freezer) to preserve my hard-won mozz for more than a few days?
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.