1.25 cup water 1.5 teaspoon citric acid 0.25 rennet tablet or 0.25 teaspoon liquid rennet (Not Junket rennet, see note below) 1 gallon milk, whole or 2 percent, not ultra-pasteurized 1 teaspoon kosher salt
Equipment
5 quart or larger non-reactive pot Measuring cups and spoons Thermometer 8 inch knife, off-set spatula, or similar slim instrument for cutting the curds Slotted spoon Microwavable bowl Rubber Gloves
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Discussion
sportsguy1 Comes from this recipe. They have a video and even more recommendations to make mozzarella
http://www.thekitchn.com/how-to-make-homemade-mozzarella-cooking-lessons-from-the-kitchn-174355 Login to Comment | July 13
Ingredients 1.25 cup water 1.5 teaspoon citric acid 0.25 rennet tablet or 0.25 teaspoon liquid rennet (Not Junket rennet, see note below) 1 gallon milk, whole or 2 percent, not ultra-pasteurized 1 teaspoon kosher salt Equipment 5 quart or larger non-reactive pot Measuring cups and spoons Thermometer 8 inch knife, off-set spatula, or similar slim instrument for cutting the curds Slotted spoon Microwavable bowl Rubber Gloves
Prep Time: 60
Number of Servings: 2
