After working way too hard to make a simple ball of mozzarella (4 times a charm), I now have the necessary ingredients and accoutrement. Namely, I have citric acid, good rennet tablets and a properly calibrated Hanna pH meter (hey don't laugh at my little crappy pH meter! It can hear you!).
Tonight I'm making some curd for a microwave mozz that I'll serve tomorrow when my mom comes over.
I am using nearly 2gal of storebought whole milk, a little calcium and some lipase, and a full rennet tab so I don't have to wait all night. I added ctiric acid in solution until I got a pH of 5.50.
More to come.