Heat 5 litres of buffalo milk till the temperature reaches 37°C. Mix the contents of one Mozzarella DTV Cheese culture pack in a little milk and add. Leave for 2 hours. Heat to 35°C, mix a generous pinch of rennet powder mixed in a teaspoon of water and add to the milk. Stir for 30 seconds, then take the temperature up to 40°C. Turn off the fire and leave for 10 minutes. Put a metal wire mesh strainer lined with cheesecloth over an empty pan and with a slotted spoon, remove the curds, leaving the whey behind. Add a bit of salt to the cheese and then press gently so a bit more whey is expelled. Keep this whey separate as it will be salty. Gently shape into balls. This is ideal for use in salads or to eat plain.
You can store the mozzarella balls in water or in the whey after you have diluted it with water.
For best results and a thicker set, you could add 0.8 g of Calcium Chloride to the milk when you add the culture.