Homemade Mozzarella

Pour the milk into a deep pot.

Add the citric acid and stir gently.

Heat the milk up to 32°C.

Turn off the heat.

Add the rennet dissolved in water.

Stir for about 30 seconds, then cover with a lid and let rest for 5-10 minutes.

Using a knife, cut the curd into 2.5 cm squares.

Then stir gently and heat up to 43°C.

Transfer the cheese to a colander with a slotted spoon, let the whey drain, and pour the whey back into the pot.

Heat the whey up to 85°C.

Put on gloves, pinch off a small piece, and use a slotted spoon to dip the cheese into the hot whey for 5-10 seconds.

Stretch and fold the melted cheese, repeating a few times.

Dip into the hot whey again for 5-10 seconds and stretch once more.