Reflection

This week I made a bunch of crackers and fresh mozzarella cheese. The cracker dough didn’t roll out very well in the pasta roller, so I used a rolling pin. It took longer but had a good result. The mozzarella was pretty good. I’d like to try again because the result was very firm and I’d like to get a softer, creamier cheese. We still ate it anyway, it was good deep fried. I also made the marinara sauce for the fried mozzarella.

To get a creamier result, I think I will focus on keeping the temperature of water steady for the stretches.