When it comes to cheese ... Lyndhurst's mozzarella maven You have to start with a curd. "It's all about the butterfat," he said. Milk contains a protein called casein and when you add an acid ...
How you cut the cheese (no euphemism intended) can also make a difference. Because thicker slices of mozzarella have more moisture than their skimpy counterparts, thin-sliced pieces are best ...
Imagine filling a cavernous chili to the brim with mozzarella, baking, then cutting it open to reveal a cascade of gooey vegan cheese. Try this recipe to make it at home, or take things one step ...