How to Make Mozzarella Cheese

1 gallon fresh milk I prefer fresh, whole raw milk for the absolute best results. However, you can also use skimmed milk (2% etc) or pasteurized milk. Avoid homogenized or ultra-pasteurized milk though!

1.5 tsp citric acid

1 cup water to dissolve the citric acid

0.01 ounce rennet liquid or tablet - you can use vegetable rennet for a vegetarian version

4 Tbsp water to dissolve the rennet

Cheese salt aka kosher salt/non-iodied salt.

Directions at alphafoodie.com

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