Raw Milk Mozzarella

If you want to make great mozz from scratch, find raw milk. It’s not easy and could require ingenuity at a farmer’s market. If you can’t get raw milk, use low-temperature pasteurized, non-homogenized milk. Don’t make it with milk in your fridge—it’s not worth the effort. Just buy local mozzarella. If you can find some, the result will be life-changing.

You will need rennet and pH strips. Rennet is curdled milk that contains the enzyme rennin. I get mine from New