"Cheese making is obviously not an exact science!"
21 September 2012
The book is indeed very inspiring, however after having just poured 2 litres of coagulated Jersey milk down the drain that did not magically turn into mozzarella, a little more detail or some troubleshooting tips would be desirable. I might give the mozzarella or another recipe one more attempt, but the success of this book will depend, not on reviews such as Emily's above, but on the results gained in the kitchen by other customers. I can well imagine that cheese-making requires a little intuition so it might be better owning it as reference book following a cheese-making course.
A note from the team
Thanks for placing your review. We've found that one of the most important parts of the recipe for the mozzarella is to make sure you take your ingredients to the EXACT TEMPERATURE specified in the recipe..We'll be in touch shortly to help. There is also a microwave free mozzarella recipe listed in the book for customers who don't have the use of a microwave. A video with helpful hints and tips will be on our website very soon.