How to make Mozzarella

Heat milk in a pot until it reaches 95°F (35°C).

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Add citric acid dissolved in water and stir gently

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Heat the milk to 105°F (40°C) and add rennet, stirring for 30 seconds

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Let the milk set for 5-10 minutes until it forms a curd

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Cut the curd into small cubes and let them rest for 5 minutes

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Heat the curds in whey or water until they reach 135°F (57°C), stirring occasionally

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Scoop the curds out with a slotted spoon and knead until smooth

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Shape the mozzarella into balls or logs and submerge in ice water to cool

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