Homemade Mozzarella can only be stretched in acidic environnement. Yet the traditional Italian recipe has no acid : Instead it makes smart use of living bacteria to get the right pH... Well, Easier said than done.THE only culture you'll need : https://amzn.to/2tdcAkb$50 thermometer : https://amzn.to/2t9lIpW$8 thermometer : https://amzn.to/2yf3TeKThe exact brand I use is Thermoworks, but they're not on amazon.Animal rennet : https://amzn.to/2sYN2biVegetable rennet : https://amzn.to/2JRBuwWSupport my work on : https://www.patreon.com/frenchguycookingPre-order my COOKBOOK ! http://smarturl.it/frenchguycookingThis episode is part of my new mozzarella series produced by Eva Zadeh from Next Originals ( http://www.next-originals.com ) in co-production with BonnePioche Tlvision. ( http://www.bonnepioche.fr/en )Submit subtitles here : http://www.youtube.com/timedtext_cs_panel?tab=2&c=UCPzFLpOblZEaIx2lpym1l1AMusic by Phreakdaprof : https://soundcloud.com/phreakdaprof/likweed-beat-30-glaglaglagyand by Epidemic sound : https://goo.gl/NzwgrZMerch ! Get posters and t-shirts : http://www.dftba.com/frenchguycookingMy other social accounts :http://www.facebook.com/frenchguycookinghttp://instagram.com/frenchguycookinghttp://www.twitter.com/frenchguycookinSalut,Alex