How to Make Mozzarella, from Food52
Kristy Mucci, Associate Editor at Food52, recently tackled homemade mozzarella, and has brought us her recipe and tips here:
I am by no means a cheesemonger. Before we talked about writing this post, I'd only ever made ricotta. So, being thorough, I decided to make mozzarella enough times to feel comfortable sharing a method. I've been practicing in the FOOD52 kitchen, and in my own kitchen, for months (I like to be really thorough). For a while I thought I could make it happen without rennet, but I tested my theory and know better now. You need rennet. You also need citric acid powder. Luckily, those things are easy to locate. If you can find non-homogenized milk, I suggest you use that -- and please, stick to whole milk. The rest is really easy and fun, and if I can do it, anyone can.
I'm showing you how I've successfully made mozzarella but if you have any tips, or favorite sources for supplies, I hope you'll share them in the comments section.