Mozzarella Fresca
Ingredients:1 gallon fresh, local, organic if possible, whole milk - not ultra pasteurized!1 teaspoon sea salt or kosher salt1 1/2 teaspoons tartaric acid or citric acid1/4 teaspoon liquid rennet, found here: New England Cheesemaking1 1/4 cups cold, fresh filtered or bottled watercheesecloth and a thermometer Cooking Instructions: Mix the tartaric acid with one cup of filtered water and add to the cold milk. Add the milk to a clean 8+ quart sterilized pot set over medium heat. Bring the milk to exactly 88 degrees, while stirring frequently. Mix the rennet with the remaining 1/4 cup of cool water and add to the heated milk. Mix the milk continuously for a minute.Allow the curds to sit undisturbed for 15 minutes until...