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So today I tried to make some of Feral's 30 Min Mozzarella, but since that page is archived I'm posting here.
I used almost a gallon of Kroger Whole Milk, the juice from half a lemon, and 1/4 tsp of rennet. The results taste good. 
The big problem I had was separating the curds and whey. The curds were super small, and clogged up the strainer I was trying to use. Then I tried cheese cloth, and that too was getting clogged by the curds. I finally got out as much as I could, and finished it up, but it just felt like that step was a lot more tedious than it needed to be. Does anyone have any thoughts? |
