Instructions:
1. Pour milk into a heavy pan and heat on medium flame. Stir slowly. Do not boil.
2. When milk becomes hot (small bubbles on sides, not boiling), turn flame to low.
3. Mix vinegar with 2 tbsp water and slowly add into milk while stirring gently.
4. Milk will start separating into curds (white part) and whey (yellow water).
5. Turn off flame. Let it rest 5 minutes.
6. Strain using a clean cloth or strainer. Keep the curds.
7. Add salt and mix lightly.
8. Now heat some water until very hot (not boiling). Put curds in that hot water for 1 minute.
9. Remove and start stretching the cheese like dough. Fold and stretch again and again.
10. When it becomes smooth and shiny, make a ball shape.
11. Put it in cold water for 10 minutes to set.
Your fresh mozzarella is ready.
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