Mozzarella - Brew Your Own
A mozzarella recipe from Betsy Parks, a graduate of the New England Culinary Institute in Montpelier, Vermont.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at byo.com.
Ingredients
- 1 gallon (3.8 L) of whole, low-fat or skim milk (not ultra pasteurized)
- 1 ½ tsp. citric acid
- ¼ – ½ rennet tablet or ¼ tsp. liquid rennet
- 1 ¼ cup water (cool, non-chlorinated)
- salt
- icewater bath
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