Extrusion of lemon juice, adding rennet (an enzyme that coagulates the protein), mixing evenly
Pour the milk into the pan and heat it to 37 degrees, away from the fire. Pour in the lemon mixture and stir for 30 times. Let stand for 5 minutes.
At this point the milk should have condensed into a tender tofu-like solid. Stir for 5 minutes. Until the milk and whey are separated
The milk pieces are filtered out and the whey is kept. The filtered milk pieces were placed in a microwave for 1 minute. Bring gloves (insulation) and start pulling the milk (a bit like a dough). If the temperature drops, put it in the microwave for 30 seconds, then pull until smooth.
The cooked mozzarella can be eaten immediately, or immersed in salted whey and stored in the refrigerator for 3 days.