It can be eaten as a snack if it fails. Mozzarella cheese practice is as follows:

Step 1

Pure Milk Handmade Toast

Mix fresh milk and yogurt and stir well, heat to 35-42 degrees. Let it stand for 40 minutes.

Step 2

Plain Milk Toast

Add rennet (calf gastric enzyme is the best), make a cross cut in 10 minutes or so, whey is excluded, curd clumps and casein are separated, and leave it to rest for about 3 hours.

Step 3

Pure Milk Toast

Wait for the acidity value to drop to PH5.8., use a slotted spoon to fish out the curd pieces.

Step 4

Pure Milk Hand Torn Toast

Put it in hot water around 70 degrees and then remove it to do the stretching, similar to the action of making noodles.

Step 5

Knead it for a while and it will have a nice sheen and fresh mozzarella is made.

Don't be in a hurry to pour out the whey from the pan, use it to make the whey cheese.