pinkcherrychef
Senior Member
Okay on my first day here I said I can not for the life of me find rennet in Egypt and ordering it out of the country is to expensive. Someone here suggested pure citric acid. So I got pure citric acid in granules but I can't find a recipe that calls for just citric acid and no rennet T-T. Is there no hope to make mozzarella with plain pure citric acid? I mean mozzarella not any other kind but mozzarella. So can someone pretty please tell me how to make it if I can make it.