ADVERTISEMENT
Pour the milk into a large pot and heat gently over medium heat until it reaches about 32°C (90°F). Stir occasionally to prevent scorching.
Add the vinegar or lemon juice slowly, stirring constantly. You’ll notice the milk curdling and separating into curds and whey.
Turn off the heat and let it sit undisturbed for 5 minutes.
Using a slotted spoon, scoop the curds into a microwave-safe bowl.
Microwave on high for 1 minute. Drain off excess whey.
Fold and stretch the cheese gently with a spoon. Microwave again for 30 seconds if needed to help it stretch better.
Sprinkle in the salt and continue kneading and stretching until the mozzarella becomes shiny and elastic.
Shape the mozzarella into a ball and place it in cool water for 5 minutes before serving.
Serving and Storage Tips:
ADVERTISEMENT
