Last Sunday, after running to the store Saturday night to get more whole milk from a local dairy and not Kroger, I made some more mozzarella.
The ingredients I used are as follows:
- 1 Gallon Trauth Farms Dairy Whole Milk
- 1 1/2 tsp Citric Acid diluted in 1 Cup cool water
- 1/4 tsp Rennet diluted in 1/4 cup cool water
- 1 tsp canning salt
After this I covered the warm milk and let it sit for about 10 minutes. The curds and the whey separated much more than the last time I did this. At this point I was able to make a clean break. I then cut the curds into about 1 inch cubes with a long knife.