Homemade Mozzarella and Pesto Marinated Bocconcini
INGREDIENTS
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1½ teaspoons citric acid powder dissolved in ¼ cup cool water. Available here.
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1 gallon whole milk**- see note above (you can use skim, but why?) You can use goat milk or cow milk. Whatever floats your boat.
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¼ teaspoon regular strength rennet dissolved in ¼ cup cool water (or ? teaspoon double strength rennet OR ¼ tablet vegetable rennet, crushed and dissolved in the ¼ cup water.) Available here
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1 teaspoon cheese salt, optional (cheese salt is just any salt that is not iodized or flavored.)
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4 cups fresh basil leaves (washed and drained), packed
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5 cloves lightly smashed, peeled garlic
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½ cup almonds
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Kosher or sea salt and fresh ground black pepper, to taste
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1⅓ cups extra virgin olive oil (This is a good time to use the good stuff!)
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1¼ cups fresh grated Pecorino Romano or Parmesano cheese
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zest of one lemon, optional
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