There are a lot of recipes for homemade mozzarella floating around out there. From traditional mozza recipes that take literally all day and require constant monitoring of the cheese's pH levels to ensure proper stretching to 30 minute mozza recipes that come together in a flash.
For this month's Cheesepalooza challenge my mom and I wanted to try a recipe that we could succeed at despite being cheese making novices. That ruled out the the all-day mozza marathon or any recipe requiring pH strips.
We decided to use a recipe from A Canadian Foodie's website that not only looked like it made some dreamy mozza, but also came with a ton of tips to help out first time mozza-makers.
The recipe starts out with 4L of non-homogenized milk. I bought 4L of 2% milk and 4L of whole milk so that we could make a batch of each and then conduct taste tests to see which cheese was better. Not because I needed an excuse to eat more cheese, it was in the name of science.