How to make
You will need a large pot. Pour the milk into it, but make sure to strain it in advance and put it on the hob.
Heat the milk to 120°F (50°C), it should be very warm but not boiling.
Dip your finger in the milk to check how hot it is and if you can comfortably hold it in the milk without it burning yourself, it's not too hot.
Then remove the pot from the heat and add the citric acid and stir at all times.
The citric acid lumps up the milk and this way the cheese separates from the whey, which is light yellow in color. At this point, it is necessary to thoroughly stir the mixture, by collecting the cheese in a lump.
Then you need to knead the homemade cheese well, by squeezing out the excess whey.
Heat the whey again, so that it becomes hot - somewhere around 150°F (65°C), add a tablespoon of salt and put the collected cheese in it.
Start stretching it out with your hands. This process will make the cheese uniform and elastic. Shape it into one big ball or several smaller ones.
The last step in making the homemade mozzarella is to soak the cheese in very cold water to stabilize it, then you can serve it.
Advice: Use gloves, because the whey is quite hot!
