Low Moisture Mozzarella from Pasteurized Milk – Kitchen Alchemy
Learn how to make low moisture mozzarella from pasteurized milk at home using simple ingredients and careful technique. Perfect for salads, pizzas, and more!
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 blog.modernistpantry.com.
Ingredients
- 4000g (1 gal) Whole Milk (Pasteurized & Homogenized, NOT Ultra High Temp Pasteurized)
- 15g (1 tbsp) Citric Acid
- 90g (3 oz) Distilled Water (Divided into 2oz and 1 oz)
- ¼ of a Rennet Tablet
- 1-5g (¼ – 1 tsp) Calcium Chloride
- 10g (1 tsp) Salt
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