Homemade Mozzarella

Wife, Mom, Grandma, and a gal that loves to cook for friends and family. Graduated from USF, worked at U of F College of Medicine, Women's hospital, then CFO in our small business, before moving on to full time ministry Upon "semi-retirement", I rediscovered my love for cooking, writing, music, and fishing. We love to travel and discover new dishes and flavors all over the world. Craziest thing I have eaten?....fried scorpion!

½ cup cold water, divided

1 ½ teaspoons citric acid

¼ teaspoon single-strength liquid rennet, or ¼ rennet tablet, crushed

1 gallon whole milk

1 teaspoon kosher salt, optional, for flavor

Directions at iamhomesteader.com

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