Why This Recipe Works
The first key to making good mozzarella is realizing that Italian mozzarella is made with water buffalo milk, which has more fat than cow's milk. So using whole milk plus heavy cream makes it taste more authentic. Second, know what you are getting into. Recipes abound online, all proclaiming, “It's easy! It's fun!” Well, I've got news: They lie. It took immeasurable patience and I don't know how many gallons of milk before I got it right. Perfecting mozzarella is definitely a touch, feel, and learn process. Don't get down when your first try fails. Once you get it right, you'll be handsomely rewarded with delectable cheese. Even when it is a disaster—which can result, as I learned, from making a variety of mistakes, from overcoagulating the milk to letting the curd get too hot to letting the curd get too cold or not removing enough whey—the curds are still delicious.