Yesterday was a fun day, we got to make yogurt and mozzarella
cheese with Steve, one of the chefs. We started with boiling two
gallons of milk (not quite boiling temperature, but pretty high,
about 190F) in separate pots, one gallon per pot. After we
heated those, we took the pots over to a sink filled with ice
and set them in to cool them off. We measured a cup from each
(again, into separate bowls) and added a cup of yogurt into each
bowl, and we stirred the mixtures around until it was all
blended, then we poured them back into their respective pots. We
then measured the mixtures into small, quart sized containers
for storage (I'm not sure what these are going to be for
exactly) and put them away. After this, we moved back over to
the stove area to make the mozzarella! We started by heating
some water and adding some kosher salt (a LOT of kosher salt!).
While the water was heating, we broke apart the milk curd that
was to be used for making the cheese. To form it into actual
mozzarella, we took about a han