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June 9, 2010 in Food
Colin Mulvany photo

With a gallon of milk and a few basic kitchen tools, you can make mouth-watering mozzarella in less than an hour.

To make mozzarella, start with a gallon of whole, nonultra pasteurized milk.

Add rennet and heat until

Add two teaspoons of citric acid to milk and heat to 90 degrees. Citric acid helps make the cheese stretchy and not firm.

When the cheese is smooth and shiny it is ready to be shaped into a ball. Fresh mozzarella is best eaten immediately.