Although there is an abundance of mozzarella sold on the market, it is always a better choice to make your own cheese. Although this process requires several hours of your time, you will not regret preparing it. You can use whole milk, skimmed milk, and 1% or 2% milk, or farm fresh milk. Also, goat, buffalo, or camel milk is recommendable.
- An 8 quart pot-enameled or stainless steel (do not use cast iron, aluminum, or other reactive pots)
- Several measuring cups or something else for dissolving the Citric Acid and Rennet
- Strainer for straining the Curds from the Whey
- Sharp and long knife to cut the Curds
- Slotted spoon for stirring the Curds
- Large glass bowl for the drained Whey
- Small glass bowl for the Curds
- Plain white Nylon netting for draining the Curds
- Plain white cloth for making Ricotta Cheese with the left over Whey
- Small strainer for dipping out the curds
- 1 gallon of milk
Leave the milk to set out in the gallon container or in the pot until it gets to 50 degrees. Avoid using ultra-homogenized milk.
- Crushed Rennet tablet
Used for coagulation of the milk. Another option is liquid Rennet.
- 2 teaspoons of Citric Acid
1 teaspoon needs to be dissolved in water and the other one needs to be sprinkled directly into the milk. Citric acid gives the cheese its strength
- ½ cup of water divided in two
Avoid using chlorinated water, bottled water is allowed.
- 1-2 teaspoons of salt
Source: The Kitchn