Mozzarella Cheese Slices: How to Make, Use, and Enjoy This Creamy Delight

✔ 1 gallon (4 liters) whole milk (preferably raw or pasteurized, not ultra-pasteurized)
✔ 1 ½ teaspoons citric acid (dissolved in ½ cup water)
✔ ¼ rennet tablet (or ¼ teaspoon liquid rennet, dissolved in ¼ cup water)
✔ 1 teaspoon salt

Preparation (For Making Mozzarella at Home)

Step 1: Heat the Milk

continued on next page

←previousnext→