Mozzarella Cheese

• 1 gallon/4 liters milk
• 2 teaspoons citric acid
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Combine the milk and citric acid in a large saucepan and heat over medium heat until it reaches 90°F/32°C. Give it a stir now and then to make sure the solids aren’t sticking to the bottom. Curds should be starting to form. Take the pan off the heat and gently stir in the rennet water until you feel it’s well distributed. Cover the pot and let it sit for 10 minutes.

A solid curd will ha