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Mozzarella is made by coagulating heated milk with rennet, then draining and cutting the resulting curds. The curds are then heated, kneaded in hot water, and stretched to create the characteristic elastic, stringy texture of pasta filata. Finally, the cheese is shaped and may be brined to add salt and preserve it before being cooled in cold water. 1. Coagulate the milk Heat milk and add an acid, such as citric acid, along with a bacterial starter culture. Add rennet to the heated milk to form