The citric acid will help to give you really stretchy cheese. While the milk is heating, make your rennet solution ... heat the curd with and brine the mozzarella in. Remove a few cups of the ...

I remove the pot from the heat and stir in the diluted rennet using gentle ... rewarding about turning milk into cheese with just a few simple steps. This mozzarella is fresh, soft, and so much ...

For many Italians, the 40-day Lenten season is punctuated not by sweets but by a smooth, bright-white cheese that comes in ...

Raw cow or water buffalo milk is heated before cultures and then rennet is added ... At this point, the cheese may be shaped into balls or braids for fresh mozzarella; to make stracciatella ...