feat: created recipe files

recipes/Mozzarella.md

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+---
+title: "Mozzarella"
+draft: true
+---
+# Makes 1lb mozzarella
+## notes
+milk powder for a 4th batch is 130g and milk is 3.75 cups
+
+## Ingredients 
+- [ ] milk 1 gallon (3888g)
+- [ ] rennet 0.25 tablets
+- [ ] citric acid 7.5g (1.5 teaspoons)
+- [ ] water 1.25 cups [^1]
+- [ ] salt to taste
+## Tools 
+- large non reactive pot
+- measuring cup
+- strainer
+- cheese cloth
+- glass bowl
+- thermometer
+## Steps
+- measure out 1 cup of water into to the pot
+- measure out 0.25 cups of water and leave in measuring cup
+- add citric acid to pot and the rennet to the measuring cup and wait for them both to dissolve
+- add gallon of milk to pot put on low heat and stir till at 32°c (90°f)
+- remove from heat, pour rennet solution into pot and then stir for 30 seconds
+- cover pot and let sit for 15 minutes
+- take off lid and cut curd into squares about 2.5cm (1 inch) in side length
+- put pot back on low heat and wait till whey reaches 40°c (105°f)
+- take pot off heat and strain off curd preserving some of the whey for storing balls in
+- squeeze out as much of the whey from the curd as possible then place in glass bowl
+- microwave glass bowl until curd is at 60°c (140°f) and then stretch and fold, folding in salt as you go
+- once ball starts to get hard to work salt into ball add to saved whey seal container and place in fridge
+
+#recipe/ingredient  #diet/vegetarian
+
+[1^]: chlorine free water works better for this