So I took a class on cheesemaking where we watched the instructor make Ricotta and Mozzarella. I plan on trying both next weekend. My friend that I took the class with will be coming over and she took a lot of notes (I did not, I'm a slacker). I've already purchased the liquid animal rennet and a pound of citric acid.
But, I was wondering if any folks here have any additional tips or hints or tricks or anything to make sure this goes smoothly?
Also, how much milk is required to make approx 30oz of ricotta?
I'd like to be able to take the mozzarella with me to BF's moms for Christmas so it'd be nice to not screw it up. I'll make something w/ the ricotta the day we make the cheese, probably stuffed shells.