使用中小火加热柠檬酸奶到88ºF (31ºC)。 添加水溶凝乳酶到牛奶中。 把锅从炉子上取下，静置15分钟。 切割凝乳。 放一个漏勺或一块粗纱布在碗里。 准备凝乳。 从炉子上煨着的锅里倒一些水在碗里，水温应该是170 - 175ºF (76 - 79ºC)。 将凝乳放到热水中。

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Use medium-low heat. Stir occasionally to keep the milk from scorching. You can use a whisk, spoon, or heatproof spatula. The curd will begin to develop at this stage. Use a thermometer to determine when the milk reaches 88ºF (31ºC). Stir carefully for 30 seconds and then lower the heat to low. Cook the milk mixture over low heat until it reaches 105ºF (40ºC). This will allow the curd, which is the white mass, to separate from the whey or liquid before cutting the curd. Cut the curd into one inch (2.5 cm) squares with a knife then let it rest for about 5 minutes. It may help to hold the curd still with a ladle or large spoon while you are cutting. Hold a knife straight upright and cut the curd into slices in the pot. Then repeat the same cuts with the knife at an angle. Turn the pot, cut, and cut again to make a checkerboard of cuts. You may not be able to see your previous cuts. Just do the best you can to make it even. Use a stainless steel slotted spoon to transfer the curd from the pot and place it in the colander or cheesecloth, collecting any whey that drains off in the bowl beneath. If you are using cheesecloth, you can tie the ends and hang the mozzarella to drain for three to four hours if you would like a firmer cheese. If you choose this option, do not return it to the pot after draining before adding the salt and starting to work the curd. When you're done, transfer the whey that has drained off back to the pot. To prepare the curd, you should first place the colander of curd into the pot of whey to maintain its temperature. Then, add ½ tsp. (2.5 ml) of salt to the curd. Once you've done that, you can fold the curd over on itself to increase the draining of whey. The more you fold the curd at this point, the more dry your mozzarella will be. The water should be 170 - 175ºF (76 - 79ºC). Place one-third of the curd in the hot water at a time and let sit for approximately three minutes. Drain the water and then sprinkle two tablespoons of salt on it. Place two to three cups onto the curds and let sit...