Knowing how to make your own mozzarella is a dangerous thing.
Bring the milk to a temperature of 96.8F (36°C)
Add the rennet and leave to curdle for about 3 and 1/2 - 4 hours
The result is what we call Cagliata (it is practically a big lump of solid cheese) that is cut in various pieces and then it is kneaded and manipulated in boiling water to give it the final desired shape (examples: small bocconcini or bites, big mozzarella, a treccia or braid, the nodini or knots, and more).
Servings 4