I've all of a sudden got a hankerin to make my own mozz. But all the recipes I've seen so far use rennet/citric acid and I'm looking for one without those ingredients. I'm assuming people way back when did not use those when making mozzarella so I'd like to give it a go as they did. I hope I'm not coming off as pretentious, and I certainly have way little experience with cheese but would love to make cheese the natural way. Any advice? Thanks, Hounds.