I made a batch of mozzarella chees

And it was amazingly easy. Pour milk into a pot and dump in some citric acid. Put some rennit in a quarter cup of cold water and dissolve it.

Heat the milk up to 88 degrees, dump in the rennet mix, and turn off the heat. Let it sit for 5 minutes, and it seperates out into cheese curds and watery stuff called whey.

THen you scoop up the curds into another bowl, squeeze the liquid out, nuke it for 30 seconds a couple of times, it gets to be sorta like taffy, all stretchable, and then you put it in the fridge till it cools off.

Kinda cool, I thought.

That really sounds nice!!!
Now i feel hungry, i will go to my Kitchen and make me some Pasta

Wow, I had no idea it was so simple to make!