Used 6liter raw, unpasteurized cows milk and a quarter liter cream. Added generic cheese culture for souring, then added rennet at 38C and coagulated for 60 mins. Curt and drained the curds and allowed drained curds to rest ans sour further in warm pot, after 60 mins added salt and crumbled up curds, then kneeded in a ball and let it rest for another 30 mins.
Stretch tester in warm water at 70C and started to kneed and stretch, turned the mass in 4 balls of the size in image and dunked in ice water. Taste was smooth and creamy. Texture was firm but proper mozzarella. I'd like it a tad bit more moist/oozing next time. Any hints on how to achieve that?
https://imgur.com/a/UpTJHJy
