Guest guest Posted June 3, 2011 Report Share Posted June 3, 2011 I found a recipe for Mozzarella Cheese that uses 2 gallons raw milk, 2 teas citric acid, and 1 cup cultured buttermilk, and 30 drops vege rennet. Does the cultured buttermilk replace the culture? Has anyone made mozz with buttermilk in the place of therm culture? I am using raw sheep milk. 30 drops of rennet seems alot to me. Any advice is appreciated. Thanks, Darlene Quote Link to comment Share on other sites More sharing options...
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