Homemade Mozzarella

Directions

1. In a suitable container, heat the milk to 104℉;
2. Add vinegar to it and stir slowly and gently with a spoon until the milk starts splitting into curd and whey;
3. Over a deep bowl place a fine strainer and strain the curd through it;
4. Using a spoon, squeeze the curd for about 10 minutes to drain most of the whey;
5. Shape the mozzarella ball and squeeze the rest of the whey with your hands;
6. In a suitable container pour hot water with some salt;
7. Place the mozzarella ball in the hot water for a few minutes to make it more elastic;
8. Then, transfer the mozzarella to another bowl with cold water to cool.