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cheese really isn't that hard! people have been making it at home for thousands of years. just like wine, there are as many "right" ways to do it as there are people making it. this is out of "home cheese making" by ricki carroll, which is considered the bible on the subject but you'll also see notes that come from my research and alternate methods i came across in case you don't have access to some of the ingredients. i have not yet tried this myself! if i find that these instructions don't work in my kitchen then i'll edit it. i urge you do do some research to understand the chemistry involved but don't be too intimidated, remember that the worst that is likely to happen is you end up with ricotta instead of mozza or you waste a gallon of milk, which would be sad but still educational. a good thermometer and very strict cleanliness help a lot. junket rennet is available in the pudding section of better grocery stores but it's not as strong as the type designed for cheese making which is why we're using twice the normal amount. if you can't get citric acid you can use active cultured buttermilk but you may want to follow the instructions for ripening overnight
Units: US | Metric
Serving Size: 1 (713 g)
Servings Per Recipe: 4
The following items or measurements are not included: