Mozzarella is a special cheese. Let’s face it, without mozzarella cheese we don’t have pizza as we know it, and that was our biggest challenge. By tweaking the technique behind making dairy mozzarella, we developed a recipe that creates low moisture mozzarella that is dried, aged and pressed for 2 months. Part of the trials and (many) errors was getting the right texture and flavor, and much of this has to do with the pH that is crucial for the mozz that we know! Y'all this took FOREVER to figure out.
Slice it, shred it, melt it (trust us). Enjoy!
I’m so proud and it’s a dream come true.
It’s a bit tricky, because I’m the only one who does it, and with my health being what it is, I am very cautious of what I can do because I’m very limited, so there is a limited quantity of how many I can make.
5oz bar
white potato, water, hemp seed powder, hemp heart milk, yuca, sea salt, golden beets, coconut oil, ground onion, beet lactic acid, apple cider vinegar, calcium chloride, Celtic salt.
