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i am wordering how you make fresh mozzarella from the curd. I have been trying to make it at work from basic instuctions but i need details on how to flavor it and get the right consistency. any help will be appreciated. this is my first time on and i will probably be placing a lot of questions for help. thanx
 

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Welcome to Cheftalk, Apolo. We hope you enjoy all the forums and archives. Try posting questions like your mozzarella one in the cooking forums farther down the main page, so you will get maximum chance of lots of replies.

ShawtyCat, that looks like a great site. Thanks for posting the link.
 
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