Homemade Mozzarella cheese made using thermomix TM6

Homemade Mozzarella cheese made using thermomix TM6
Ingredients
2litter Whole milk (Raw milk or natural milk avoid any ultra pasteurized milk)
1 tea spoon of citric acid
1.5 tablet of vegetarian rennet
½ - 1 tsp fine sea salt, to taste
About 1 cup of warm water (not too hot)
Preparation steps
Pour the milk into the mixing bowl. Melt the 1tsp of citric acid in 1/2 cup of warm water until it dissolves. Add the citric acid mixture to the mixing bowl and stir 6 sec/speed 3 then warm the milk to 37 degrees 10 min/100°F/speed 1 stop it once it reaches the temperature.
Pour the warm milk mixture into a warm thermal serving bowl and crush the rennet tablets the mix the powder in 1/4 cup of warm water then add gently to the milk mixture. Store gently with the spatula while counting until you reach the count of 25 (25 seconds) cover and let it sit for 10 to 15 minutes; at the end you need to see the milk starting to separate from the sides.
Use a large sharp knife to cut the set milk mixture in length into 1 inch wide stripes, then across the same way. Let it sit covered another 10-15 minutes before using. The curd and whey should separate by this time.
With a large ladle, scoop the curd and whey gently and put back into the mixing bowl and set to cook 30 min/110°F//speed 
Prepare a silk or cheese clothe over the simmering basket, over the varoma, over a large bowl to filter the whey from the cheese. Try to separate without squeezing. You need to remove as much weigh from the cheese as possible.
The result should be very close to a hard cottage cheese like. Add it to the mixing bowl then set to dough mode Dough /2 min
Using the spatula remove the cheese from the mixing bowl, making sure you get everything around the blades. Start stretching the cheese until it becomes mozzarella like. It helps to warm the cheese a little bit on the microwave but I warmed some of the whey liquid in the TM6 to 70 degrees Celsius enough to cover the cheese ( make sure the whey is not too hot before covering the cheese with it only for 5 sec before picking it up and stretching it with hands until it becomes mozzarella. Once ready, shape it to the way you like it.
Serve right away or cover with cold whey and keep in the refrigerator for up to one week ( or freeze for longer time)
If you have any questions about thermomix TM6 contact me or visit my page www.linktr.ee/kwikasmix
#thermomixusa #healthylifestyle #smartgadgets #mozzarella #thermomix

[@teresaachaval3052]

hank you for the recipe, I wanted to ask you what the second ingredient is that I don't understand, thank you

[@kwikasmix]

Which one? These are the Ingredients:
2litter Whole milk (Raw milk or natural milk avoid any ultra pasteurized milk)
1 tea spoon of citric acid
1.5 tablet of vegetarian rennet
½ - 1 tsp fine sea salt, to taste
About 1 cup of warm water (not too hot)

[@pasleon]

Every time I try this at the kneading point the cheese becomes even more cottage cheese and it never reaches the right texture. Not sure what I do wrong since all the results are the same until this point