Raw milk mozzarella (Flint Hill Farms, Coopersburg, PA)
This raw milk mozzarella was made using 1 gallon of raw, whole cow’s milk, 1/4 of a vegetable rennet tablet, and 1.5 tsp of citric acid. I used bottled water to dissolve the rennet and citric acid.
Something that I did (without realizing it) was crush the rennet tablet between wax paper with the flat side of my knife. Then I slid the powdered tablet off the wax paper and into the water. This made the rennet easy to disperse in the solution, and it was clearly working. The curds obviously formed between 20-30 seconds and were thick enough to resist the spoon.
Pasteurized “Whole” Milk Mozzarella
I used the same technique in which I crushed the rennet tablet with the flat side of my knife between a folded piece of wax paper. The rennet and citric acid were the same as above. I had only 1/2 gallon of pasteurized whole milk, so I used another 1/2 gallon of 2% pasteurized milk for 1 gallon total.