“I work at new England Cheesemaking Supply Co. where we have a kit for making Mozzarella in 30 minutes. The recipe you feature was our original recipe eight years ago. Since then, we have cut down on the rennet (to 1/4 tsp) and the citric acid (to 1 1/2 tsp). This makes for a softer, fresh mozzarella. Thank you for featuring our recipe and Happy Cheesemaking!”