Persimmon Caprese

1: Layer persimmon with half a piece of prosciutto, two basil leaves, and one slice of fresh mozzarella.

2: Continue layering with remaining persimmons and mozzarella.

3: Finish with a drizzle of olive oil and flaky sea salt.

4: To make the fresh mozzarella, add citric acid to a cup of water and whisk until dissolved.

5: In a separate glass, mix rennet with ¼ cup water and stir.

6: Heat milk and the citric acid mixture to 90°F in a large dutch oven, stirring to combine.

7: Remove from heat and add rennet water, stirring for 25 seconds.

8: Cover and let sit for 5-10 minutes until curds solidify.

9: Cut whey into 1-inch cubes and heat to 105°F.

10: Remove curd using a slotted spoon and strain for 30 seconds.

11: Season whey with salt and heat to 180°F.

12: Ladle hot whey over cheese curds and let sit for 30 seconds.

13: Stretch curds until smooth, then form into balls and store in whey.