Make the curds: slowly heat milk with slice of saved mozarella in dutch oven to 110 F degrees, about 10 minutes, add lemon wedges, press juice out, add apple cider vinegar, add salt. Stir till curdled, remove lemon wedges. Cool. Pour curds and wey into kitchen towel in collander over dutch oven, drain wey back into dutch oven.

Twist towel and close with rubber band to make pressed ball of curds, about half a pound. Immerse cheese curds in towel in dutch oven with wey heated to 185 F degrees. Wear gloves, pull, stretch, roll the hot molten mozarella. Make mozarella roll, put in cold water, 3 hours. When wey has cooled, put in Bokashi garden fermenter.

Slice mozarella roll 1/4” thick to use in pizza. Keep one slice frozen up to 6 months for next time you make fresh mozarella.