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Date:9/16/2014 6:30:44 PM
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cheese
I use Rikki Carrol's 30 min. mozzerella reipe. 2 gallons of milk, 4tsp of citric acid, and 1/2 tsp of liquid rennet. You add the citric acid (dissolved in water) heat to 88 degrees, add the rennet (dissolved in water) heat to 105 and then drain and stretch until it is smooth and shin- we make it every weekend. There are many posts with pictures if you search 30 min mozzerella.
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