We use this recipe below. You do need to buy rennet & citric acid. We don't buy pH strips and equipment is just what we have on hand, nothing special really.

We don't leave the cheese in the bring longer than 8-12 hours. The cheese gets too salty and starts to dissolve.

We make large cheese balls, but prefer making boconcinni (I never spell that right) or the larger balls (starts with a "C") You push a bit through a hole made by your thumb & pointer finger & "pop off the head of the little bird" by squeezing it shut.

Now to make string cheese, we use these instructions once our mozzarella is made: