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by ella
1

The milk from cows forms the essential .

2

The bacteria ferment the lactose into lactic acid , while the enzymes cause the milk to forming curds .

3

As the milk thickens into a gel - like texture , the is cut into smaller pieces .

4

Too much water can ruin the

5

But just the right amount , along with gentle , allows the curds to come together and transform into the we love .

6

Cutting the curd helps manage the moisture content , which is crucial for achieving the perfect texture and of mozzarell a

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