Pour the mixture into a saucepan and cook over high or medium-high heat for about 5 to 10 minutes, stirring constantly until it thickens. The mixture will come together into a ball (see picture number 3).
Transfer to a bowl and let it cool down a little bit. Then make balls using a spoon and your hands (wet them to prevent sticking). Place the balls in a bowl with brine (I added about 1/2 tsp of salt for each cup or 250 ml of water) and let them cool down completely.
Eat the mozzarella cold or hot.
If you’re not going to eat it immediately, store the balls in a sealed container with some brine for about 3 to 4 days.