Why does the FOOD52 team prefer rennet tablets over liquid? Did you test with both? What were the differences? And does very fresh milk make better mozzarella? Also, is there any reason not to use a large Mauviel copper jamming kettle for the hot salty water stretching step? (I'm going to have two or three batches going at once this weekend, in various stages, with a limited number of suitable pots on hand.) Finally, can the hot salty water be reheated and re-used for a second and third batch? Thanks so much. ;o)
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