Make your own mozzarella and ferment it with lactic acid bacteria, just as it is done in Italy. With my instructions, you can make mozzarella without citric acid.
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Intro: (0:00)
Warm the milk: (1:26)
Rennet addition: (2:29)
Cut the cheese curd: (3:17)
Crush the curd: (3:53)
Drain curd: (4:36)
PH value info: (5:40)
Test the curd: (6:24)
Temper the curd: (6:41)
Form mozzarella: (8:35)
Outro: (9:23)

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#mozzarella #homemade #fermented