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Traditionally mozzarella in Italy is made with fermented active whey (leftover) from the day before to acidify the milk and give the mozzarella its ability to be stretched, The milk is incubated with a whey starter containing thermophilic bacteria and then rennet is added to form the curds, then the curds are heated in water or whey to form its mozzarella shape.

Ingredients:
- Milk - 3 litre (only raw or low pasteurized milk can be used for making mozzarella cheese)
- Active whey starter - 200 ml
- Rennet
- Salt (non iodized salt)

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