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Pour the whole milk into a large pot and heat it over medium heat. Stir occasionally, making sure the milk doesn’t scorch, until it reaches about 85°F (29°C).
Add the Vinegar or Lemon Juice:
Slowly add the white vinegar (or lemon juice) to the milk, stirring gently. The milk should begin to curdle as it separates into curds and whey.
Let It Sit:
Once the milk has curdled, turn off the heat and let it sit for about 10 minutes. During this time, the curds will fully form and separate from the whey.
Cut the Curd:
Using a long knife, gently cut the curd into 1-inch squares. Let it sit for another 5 minutes to ensure the curds are fully set.
Heat the Curds:
Using a slotted spoon, transfer the curds into a microwave-safe bowl. Microwave the curds for about 1 minute. Once heated, stir the curds gently to help them release more whey.
Stretch the Mozzarella:
Take the curds and knead and stretch them with your hands until they are smooth and elastic. Add the salt and continue stretching until the cheese reaches the desired consistency.
Shape the Mozzarella:
Once the mozzarella has a smooth, shiny texture, shape it into a ball or small round shapes, depending on your preference.
Cool the Cheese:
Place the mozzarella in a bowl of ice water to cool and firm up. After about 10-15 minutes, your homemade mozzarella is ready to be served!
Serving and Storage Tips:
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