Faith, Folklore, and Friends

I love this book by Barbara Kingsolver.  In it, she tells how she and her family lived for a year on things they grew and raised on their farm.  Everyone needs to read it.  The book contains many of the recipes they used, including one for mozzarella cheese.  I had never made cheese, and wanted to give it a try. You need one gallon of pasteurized whole milk in a stainless steel pot and a cooking thermometer. Gently heat the milk to 55 degrees. Mix 1 1/2 level teaspoons citric acid dissolved in 1/4 cup cool unchlorinated water. Add to the milk when it reaches 55 degrees. Dissolve 1/4 teaspoon liquid rennet in 1/4 cup cool unchlorinated water.  Add to milk when it has reached 88 degrees.  Stir gently.  The milk curdles very quickly. When milk reaches just over 100 degrees, remove from heat.  The curds should be pulling away from the sides of the pot. Using a slotted utensil, remove the curds from the liquid, or whe...