How to make
You will need a food thermometer for this homemade mozzarella.
You need to heat the milk to 100°F (40°C), turn off the heat, add the vinegar and stir at all times.
When the mixture becomes lukewarm, start stirring by hand. You can make a large cheese or a few small ones.
In the end, you will be left with the whey from the milk.
Strain the cheese, place it back into the pot, turn on the stove to a low setting so that the cheese is lukewarm and stir for a few more minutes.
Place it in a bowl of the desired size where you will keep the mozzarella balls (or one large ball).
Strain the whey through a strainer and add salt and pour it over the homemade mozzarella cheese.
