Just Like Wallace, I Love the Stuff

This picture makes me happy.  It's the first batch of fresh mozzarella I've ever made, and I was bursting with the pride of the accidentally successful.  I showed it off to my parents, to my husband, and now to you.  I know millions of people have made mozzarella.  You may have made mozzarella.

But I never had.

And now I have.

And it's delicious.

And I feel like a rock star.

 

To give due credit to those who deserve it, in my acceptance speech for First Mozzarella of My Life award, I thank 

-this lovely girl and her husband for a clandestine hand-off of what we now call "dessert milk"

-this gorgeous cow for giving that golden-hued milk with which one can make golden-hued cheese if one is accidentally successful

and 

-this guy on youtube, whose method of cheesemaking I kind of followed.  (Shh.  Don't tell anyone, but I had to use 1 and 1/2 tablets of grocery store Junket rennet instead of the real stuff. The real stuff has since arrived from Amazon, but I haven't used it yet.  Stay tuned.)

 

Tomatoes fresh from the garden, fresh mozzarella, sea salt and black pepper, drizzled balsamic vinegar, olive oil, and fresh basil.

If only I could eat this all day long.