The grate-est love of all.
Consider this your parmesan dynamic duo: First, use the knife to slice off the exact amount you want, (the stainless steel is textured so cheese will slip off with ease) then pop it into the hand grater and crank out ample flurries of cheese over any dish you deem worthy.
Photography by Ty Mecham & Rocky Luten
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Boska
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How to Make Mozzarella
We've asked you to get together and host mozzarella-making parties the weekend of April 20th (find a party near you here) -- and now, our Associate Editor Kristy Mucci shows you how it's done! Read on below for her step-by-step tutorial (and recipe!) for making mozzarella at home. I am by no means a cheesemonger. Before we talked about writing this post, I'd only ever made ricotta. So, being thorough, I decided to make mozzarella enough times to feel comfortable sharing a method. I've been practicing in the FOOD52 kitchen, and in my own kitchen, for months (I like to be really thorough). For a while I thought I could make it happen witout rennet, but I tested my theory and know better now. You need rennet. You also need citric acid powder. Luckily, those things are easy to locate. If you can find non-homogenized milk, I suggest you use that -- and please, stick to whole milk. The rest is really easy and fun, and if I can do it, anyone can. Read more
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