The Accidental Cheese

It's nine o'clock at night and April and Amber have decided to make some tasty, homemade, guar-gum and stabilizer free ricotta cheese. There is nearly a gallon of week old, un-pasteurized milk in the fridge. The two Late Night Kitchen Trolls, not very carefully, measure out 10 cups of milk and add it to a stock pot to heat. The temperature reaches 110 degrees. April carefully measures out the vinegar, the acid of choice and almost instantly, the milk coagulates. This is not supposed to happen, according to the above article. Apparently, rather than making ricotta, the Troglodytes made a singular 1-lb. curd of cottage cheese. Gooey cottage cheese. They both stared into the pot in dismay until,

"Eureka!" shouted Amber, "We've made mozzarella!"

After much kneading and pressing of individual chunks of the large curd of cottage cheese, it turned into several small lumps of something recognizable?? Could it be? Yes! It feels, smells, and even tastes (if we fall into a delirious feverish state, we may have botulism because we did not thoroughly heat the milk. . .) like fresh mozzarella!

Don't try this at home.