I am giving this four stars because the ingredients and procedure are very similar to how I usually make mozzarella. The problems with the recipe are that there is no measurement for the rennet and it fails to mention when to add the citric acid.
I make cheese every week, but rarely do I make Mozzarella because the numerous recipes a I have tried were not that impressive. This turned out perfectly and I will be making it often.
Tastes fine. Wish I would have read the reviews before I tried to make it. I would have realized that it forgot to mention when to add the citric acid mixture and how much renet to use.
I've tried other mozzarella recipes in the past and never been happy with the results. This one came out perfect first try. The process was really fascinating, especially the last step where you work the curds into mozzarella. I did find that for me, it was slightly easier to work the cheese if I raised the temp of the whey to the 190 to 195 degree range. We also had a lot of fun working different seasonings, like habañero salt, into the cheese just before setting it. I'm looking forward to making this again. Thanks for posting it!
I did not change anything. It was delicious and perfect in the recipes that called for mozzarella! Thank you for sharing. -Paula Akbari
Good recipe. This was my 2nd mozzarella recipe to try. The first one was a disaster! Not only was this recipe easy to follow , but it was really fun to make. I was ready to make make another batch as soon as I finished the first. - I used the mozzarella in a cabrese salad, I took the leftover whey to make ricotta cheese.
It took a couple of tries to get it right but now I have the hang of it and the mozzarella turned out great - it's not easy but don't give up! I used raw milk it didn't work with whole milk for me