Mozzarella is a semi-soft non-aged cheese prepared by the pasta filata method with origins from southern Italy. It is prepared with cow's milk or buffalo milk, taking the following names: "Mozzarella fior di latte" or "mozzarella": cow's milk; "Mozzarella di bufala": Italian buffalo's milk.
Attached you will find a guideline to Mozzarella making recipe.
Tips: Always use the best milk possible. Its not necessary to pasteurize the milk as the curds go through a heating process so just take the raw milk and start with the steps.
LYOFAST ST Regina cultures work best with Mozzarella cheese. Sizes available are 5 UC, 10 UC, 50 UC.
Calcium chloride needs to be added to the milk and to the brine. Order Calcium chloride flakes from Dynamiko.
Microclerici rennet powder also works best here so ensure you get some of that too.
LYOAFAST LR4PD which is a protective culture is also advised to be added to the brine for Mozzarella balls.