Making mozzarella can be tricky but when I found some buffalo's milk I was determined to give it a go. Using just citric acid and rennet to set the milk, I managed to eventually produce a small but perfectly-formed ball of mozzarella cheese.
The Mediterraneans have a love of storing cheeses in olive oil, a handy way of keeping food fresh in a warm climate with an abundance of olives. I decided to make an English garden recipe with some Bath Soft Cheese that I had.
I had attempted to make cheddar once at home but it hadn't gone well. This time round I was determined it would work. I made sure I had the right equipment and that I knew the technique for cheddaring the curds. But what would I see in the mould?