Warm the milk to 100°F and then add the culture to the warmed milk.

Stir in the Calcium Chloride gently.

Add the rennet and stir gently, then allow the mixture to incubate at 95-100°F.

Wait for a clean break, which usually takes about 45-60 minutes.

Cut the curds into 2-inch columns and let them heal in the warm whey at 90-100°F for 30 minutes.

Gradually raise the heat to 105°F.

Once at 105°F, remove from heat and stir the curds gently for 10 minutes, then let them rest in the warm whey for another 10 minutes.

Gently ladle the curds into a colander lined with cheesecloth and allow them to drain for about 20 minutes.

Position the colander over 100°F water or whey, ensuring the curds are not submerged but steaming, and cover for 2 hours.

During this time, the curds will melt back into a solid ball.

While the curds are in the 100°F water, heat a quart or two of water to 180°F.

Before stretching the entire batch, perform a test stretch with a small piece of curd in the 180°F water to check if it stretches.

If it doesn't stretch, wait a bit longer as the pH may not be ideal yet.

Once ready, place a portion or the entire curd mass into the hot water and allow it to absorb the heat for about a minute.

Be careful not to overwork or overstretch the mozzarella, as this can make it firm and rubbery.

After gently forming the mozzarella balls, place them in a bowl or plastic container and cover with cool 50°F water for about 10-15 minutes.

Then transfer them to ice water for 20-30 minutes to help them hold their final shape.

You can wrap the mozzarella in plastic wrap and store it in the refrigerator to eat within a few days, or freeze it.