Stir the rennet into 1/2 cup of water. Add the rennet solution and stir while heating the milk to 40C (105 F). the curds of cheese should begin to separate from the whey.

To make your own mozzarella, all you need is some good milk (whole or 2%—if it’s whole, make sure it’s not homogenized), citric acid and rennet tablets (we pay $2.99 for 10 tablets).

Add whole milk to a pot at medium heat. Let it come up to 88 degrees Fahrenheit, stirring occasionally. While it is warming up, add 1 1/2 teaspoons of citric acid to the milk. The citric acid will ...