Make your own mozzarella cheese

After reading Barbara Kingsolver's Animal, Vegetable, Miracle last fall, I was determined to change my ways. She makes it sound so easy, you know? I'd expand my garden, plant an asparagus patch, and, hmm, would the city allow me to keep chickens in the backyard? Maybe I'd even make my own cheese.

Sometimes, I dream big.

But making your own cheese, especially a softer cheese like mozzarella, isn't as hard as it sounds. Though Kingsolver makes it seem like it can be done in your sleep, it isn't technically that easy. But according to this post at Instructables, it doesn't take more than an hour or so, especially once you've gone through the process once or twice.
You'll need a few items that might not be available at your typical grocery store, such as rennet and citric acid. According to Instructables, specialty grocery or health food stores are a good place to start, and rennet can usually be found in the pudding aisle. Otherwise, you should be able to gather what you need from your kitchen or local store.

Homemade mozzarella should keep in your fridge for three or four days, if you can keep yourself from eating it for that long!

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