Sale by pre -order . For a classic recipe, take the freshest milk and mix it with rennet starter culture. First, the milk is filtered, and only then a starter culture from the gastric juice of the calf is added to it. After that, the liquid is heated to start the coagulation process. The resulting curd is left in the serum for 8 hours. The next step is to heat the curd mass and stir until a homogeneous mass with a smooth and shiny surface is formed. Then they begin to tear off small pieces from the cheese, roll them into balls or weave them into pigtails and immediately send them to ice water. A salt solution is added to the finished mozzarella cheese, packed and sent for sale.