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Two ¼ pound Mozzarella balls in whey and water. Freshly made with pasteurized milk from Florida dairies.
There is something magical about making Mozzarella, like making bread, squeezing round balls from the warm and gooey curd, smelling of freshly milked juices and whey is what makes me happy to do what I do. I try to make them as close to the size of a tomato as I can, so you can slice both and adding a little basil to have a perfect Caprese.