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Hi all,
Two questions:
1. Is there a prescribed P/F ratio for milk to make mozzarella? I am looking to use buffalo milk (available aplenty here in India).
2. Has anyone made mozz using both citric acid and culture?
How different is the mozz made by these two methods? In texture/taste/yield.
Thanks.

I have never made either but if I had access to buffalo milk I would not waste it on acid added mozza.

Far less flavor than cultured.