Both citric acid and rennet can usually be found at a good grocery store or food co-op.If you're having trouble tracking something down, however, take a look at the links below for places to buy the ingredients online. Set the pot over medium-high heat and warm to 90°F, stirring gently. Add the Rennet: Remove the pot from heat and gently stir in the rennet solution. Stop stirring, cover the pot, and let it sit undisturbed for 5 minutes. Cut the Curds: After five minutes, the milk should have set, and it should look and feel like soft silken tofu.You warm the milk with some citric acid (not as scary as it sounds), add the rennet to separate the milk into curds and whey, heat it again, knead stretch knead, and then you have mozzarella. Don't be scared off by the citric acid and the rennet.
Rennet can be found in both tablet or liquid form, as well as in vegetarian or....non-vegetarian versions.
Its job is to set the proteins in the milk and form solid, stretchy curds.
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Knowing how to make your own mozzarella is a dangerous thing.
Knowing that at any moment, should the desire present itself, you could whip up your very own ball of creamy mozzarella, still warm from the whey whence it came? Very, Compounding the dangerousness of homemade mozzarella is the fact that it comes together in about twenty minutes.