We use a gallon of milk reconstituted from 20-year-old nonfat dry milk to make a batch of mozzarella cheese that grates, slices, and melts just like what you buy in the store.

Products:
Liquid 2X (Double Strength) Vegetable Rennet https://amzn.to/3H3A5SU
Citric Acid https://amzn.to/41EtYOA

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