BLOG-Final Stretch
- Published: June 4, 2017
My daughter and I made mozzarella for lunch on Friday. We curdled a gallon of goats milk by adding citric acid, heat, and a powerful enzyme called rennet.
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My daughter and I made mozzarella for lunch on Friday. We curdled a gallon of goats milk by adding citric acid, heat, and a powerful enzyme called rennet.
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