Fresh Mozzarella From Scratch Recipe
"Excellent fresh mozzarella is milky, tender, and mild, with a faint layer of cream beneath the skin that gushes a little when you slice it. This is mozzarella you eat when it's still warm, and it never goes into the fridge. Here's how to make it at home...."
INGREDIENTS
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1 gallon (3.8L) nonhomogenized, low-temperature-pasteurized whole milk (see note)
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1 1/2 teaspoons citric acid
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1/4 teaspoon rennet or 1/4 tablet rennet, diluted in 2 tablespoons (30ml) filtered or distilled water
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1 tablespoon (12g) kosher salt
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