Kann man Mozarella auch ohne Lab machen?

Mozzarella can also be made home without a lab! There are various recipes that use citric acid or vinegar instead of Lab. They acidify the milk and let them germ.

Fresh whole milk, which is not homogenized, is best suited.

The milk should reach a certain temperature in order to optimally penetrate.

After addition of the acid, the milk must germinate and the cheese breakage must be drained off. The cheese break is then stretched in hot water to reach the typical Mozzarella consistency.

I think there are some recipes on the net.

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