I been wanting to make mozarella for awhile and I finally have the money to mail order some cheese starters.Is citic acid the only ingredient needed or is rennet also needed.And I see there are different types of rennet , which one would work best ? If some one has a recipe for making mozarella cheese that can be melted for making Pizza, I'd appreciate the recipe. Thanks

-- Steve (unreal@home.com), September 22, 2002

Answers

you can get our recipe off our website http://www.sugarmountainhome.com

-- Lee (sgrmtn@moaccess.com), September 28, 2002.