• Add the buffalo milk in a pot
• Heat up to 40 - 45℃ / 100 - 115℉
• Control the temperature with a thermometer
• Once the milk reaches 40℃ - 100℉ stir it gently
• Add the white vinegar and continue stirring gently until the curd is separated from the whey, if necessary, add 2 tbsp of white vinegar
• Place a colander in a bowl and add the curd to drain off the excess whey
• Squeeze out and form it with your hands
• Heat up the pot again at 60 - 70℃ / 140 - 160℉
• Add the sea salt to the whey
• Add gently in the pot the mozzarella for 20 - 30 seconds
• Take it out and put it back to the colander
• Squeeze and form it around 4-5 times
• Repeat the process until the cheese is firm
• Add the cheese in a bowl with cold water for 5 minutes to cool down
• Take the cheese out of the bowl and wrap it with a cling film
• Put it in the fridge for 2 hours

Caprese Salad

• Cut the tomato in thick slices, same thickness as the mozzarella
• On a plate, place the sliced tomato, the fresh basil and on top the mozzarella
• Add a sprinkle of salt
• Add a drizzle of olive oil