On East 187th Street at Arthur Ave in the Belmont neighborhood of the Bronx, father and son team Orazio and Carlo Carciotto of Casa Della Mozzarella are famous for their fresh, handmade mozzarella. This Tasty video showcases the final steps of their burrata, bocconcini, and mozzarella-making. Some background from Wikipedia:
Mozzarella di bufala is traditionally produced solely from the milk of the Italian Mediterranean buffalo. A whey starter is added from the previous batch that contains thermophilic bacteria, and the milk is left to ripen so the bacteria can multiply. Then, rennet is added to coagulate the milk. After coagulation, the curd is cut into large, 1″–2″ pieces, and left to sit so the curds firm up in a process known as healing.
After the curd heals, it is further cut into 3/8″–1/2″ large pieces. The curds are stirred and heated to separate the curds from the whey. The whey is then drained from the curds and the curds are placed in a hoop to form a solid mass. The curd mass is left until the pH is at around 5.2–5.5, which is the point when the cheese can be stretched and kneaded to produce a delicate consistency—this process is generally known as pasta filata. According to the Mozzarella di Bufala trade association, “The cheese-maker kneads it with his hands, like a baker making bread, until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella.” It is then typically formed into cylinder shapes or in plait. In Italy, a “rubbery” consistency is generally considered not satisfactory; the cheese is expected to be softer.