This Traditional mozzarella recipe takes longer than the citric acid version, but should give you greater yield. The culture does the acidifying work in this instance but takes a lot longer. In our view patience pays off if you have the time. As you perhaps know, the best mozzarella comes from buffalo milk found in the south of Italy, although most mozzarella today is now made using cows’ milk.
Note: The trick with Mozzarella is all about the pH level- wrong pH, no stretch. This recipe requires you to use pH test strips. As the acid does its work on the lactose, converting it to lactic acid, the pH level starts to drop. Your job is to catch it at the right point and without a test kit that’s impossible.
photo credit: grongar