You can catch the full mozzarella recipe below and I also wanted to share a video recipe that I found on YouTube which is very similar to this one courtesy of Emma Christensen and The Kitchn. The YouTube video will be found near the end of this recipe.
Ingredients
- 1 1/4 cup water
- 1 1/2 teaspoon citric acid
- 1/4 rennet tablet or 1/4 teaspoon liquid rennet (Not Junket rennet, see note below)
- 1 gallon milk, whole or 2%, not ultra-pasteurized*
- 1 teaspoon kosher salt
Equipment
- 5 quart or larger non-reactive pot
- Measuring cups and spoons
- Thermometer
- 8″ knife, off-set spatula, or similar slim instrument for cutting the curds
- Slotted spoon
- Microwavable bowl
- Rubber Gloves[nextpagelink][/nextpagelink]
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