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How to Make Homemade Mozzarella Cooking Lessons from the Kitchn

How to Make Homemade Mozzarella Cooking Lessons from the Kitchn
Knowing how to make your own mozzarella is a dangerous thing. Knowing that at any moment, should the desire present itself, you could whip up your very own ball of creamy mozzarella, still warm from the whey whence it came? Yes. Very, very dangerous. Here's how to do it. Compounding the dangerousness of homemade mozzarella is the fact that it comes together in about twenty minutes. Don't be scared off by the citric acid and the rennet. Citric acid is just a powdered form of the same mouth-puckering acid found in lemons and limes. Both citric acid and rennet can usually be found at a good grocery store or food co-op. When it comes to milk, almost anything goes: whole, 2%, skim, cow, goat, raw, organic, or pasteurized. Ready to make some mozzarella? Makes about 1 pound of mozzarella Adapted from New England Cheesemaking Supply Company What You Need Ingredients Equipment Instructions 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. Additional Notes:

http://www.thekitchn.com/how-to-make-homemade-mozzarella-cooking-lessons-from-the-kitchn-174355

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