Caprese salad with homemade mozzarella and anchovy-seaweed dressing (Tonio's Caprese, JoJo's Bizarre Adventure)

Dissolve the citric acid in 1 cup of cool non-chlorinated water; separately mix the rennet into 1/4 cup of cool non-chlorinated water.

Put the citric acid mixture in a large wide stockpot and pour in the milk from up high so everything mixes evenly.

Over medium-low heat, stirring a few times, slowly bring to exactly 90F, then pull the pot off the heat.

Pour in the diluted rennet and mix with an up-and-down motion for exactly 30 seconds. Cover and let it sit at least five minutes to coagulate.

When the top looks like fat-free Greek yogurt, cut the curd into one-inch pieces with a long thin knife, the tip touching the bottom on each stroke.

Return to medium-low heat and stir gently until it reaches 110F; go no higher, or the cheese may turn out squeaky.

Off the heat, keep stirring gently until the curds soften and become very gelatinous, about two to three minutes. Ladle the curds into a fine mesh sieve.

Season with the cheese salt, then remove the excess whey by lifting the cheese and tilting the sieve.

Return the drained whey to the pot and bring to 175F over medium-high heat.

With a mesh spider (or gloved hands), dip about a third of the curds into the hot whey, pull out and stretch like taffy, folding on itself four to six times and redipping as needed, until smooth, shiny and elastic.

Form into a tight ball like bread dough, pinching at the bottom, smooth and round on top.

Chill quickly in a bowl of cold water with the whey, ice cubes and kosher salt. Store in the fridge in this brine up to four days.

For the dressing, finely mince the anchovy almost to a paste; crush the dried seaweed to a fine powder and add.

Add the white wine vinegar, half a lemon, the olive oil, salt, pepper and a splash or two of balsamic vinegar.

Emulsify with a tiny whisk or fork, or shake in a small mason jar, into a creamy dressing.

Plate lettuce leaves and toast points; with a very sharp knife cut thin slices of tomato and mozzarella and stack them alternately, fanned into a crescent.

Dress with the anchovy-seaweed dressing and garnish with two basil leaves.