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<div>Hi Elizabeth,</div>
<div><br></div>
<blockquote type="cite" cite><font face="Georgia">What kind of milk do
you use for your mozzarella (cow or goat)?</font></blockquote>
<div><br></div>
<div>I use whole cow milk, but as far as I know goat would work just
as well. My mom used to make it with goat milk when I was a kid.</div>
<div><br></div>
<blockquote type="cite" cite><font face="Georgia"> Does the
cheese work well for pizza when you are done?</font></blockquote>
<div><br></div>
<div>Yes! It melts and is stretchy. Don't forget the salt, though, or
your pizza will be bland.</div>
<div><br></div>
<div>When I first made it I was surprised it didn't come out like the
white "fresh" mozzarella you buy in the store--it comes out
like the packaged kind (yellow and firm enough to grate). The fresh
kind is a different method, and I have heard it's really hard to
master.</div>
<div><br></div>
<blockquote type="cite" cite><font face="Georgia"> I have tried
mozzarella a few times and found the hot whey and salt brine steps a
lot of work, as you said. I haven't tried microwaving
it.</font></blockquote>
<div><font face="Georgia"><br></font></div>
<div><font face="Georgia">Give it a shot! It really removes a
lot of the work.</font></div>
<div><font face="Georgia"><br></font></div>
<div><font face="Georgia">Have fun!</font></div>
<div><font face="Georgia">Corina</font></div>
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