Rhonda: We used heirloom tomatoes, I think they were called Purple Cherokee. Big beefsteak type with a blood red skin and lighter red meat. Delicious.
Making mozzarella cheese takes about 1 hour from milk to serve...amazing process. There is a trick to success and that is raw or lightly pasteurized milk. Most milk from the grocery is ultra pasteurized and that extra process breaks down the enzymes and you cannot make cheese with it. We found a local source for whole milk and 2% milk that worked.
My daughter found the web-site and ordered the supplies we used. The website has all the info you will need.
www.cheesemaking.com
Have fun. I have a kit on order..... plan to make more cheese if I can find the right milk when I get back to TV.
Miss you all...but having a grand time with the grandkids. :bigthumbsup: