This recipe from Home Cheese Making, by Ricki Carroll, really does take only thirty minutes. For the rennet, plus cultures for making other cheese, contact New England Cheese Making Supply Company
And some good ways to enjoy your mozzarella:
These mid-summer recipes take advantage of abundant blackberries, melons, cucumbers, beans, cherries, and overly abundant zucchini. (The squash cookie recipe has passed the ten-year-old test.)
Here are some personal favorites for storing the bounty of summer produce for later. The family secret in our tomato sauce (which obviously won’t be now) is cinnamon and nutmeg, usually thought of as dessert spices but used in savory tomato dishes in Greek and some Middle Eastern cuisines. The three-sauce recipe is adapted from The Busy Person’s Guide to Preserving Foodby Janet Chadwick.
FAMILY SECRET TOMATO SAUCE
As the garden vegetables wane, it's time to take advantage of
free-range eggs and poultry: