Instructions
1. Heat the Milk:
Pour the whole milk into a large pot and heat it over medium-low heat.
Stir occasionally until the milk reaches 120°F (49°C). (Use a food thermometer for accuracy!)
2. Add the Acid:
Remove the pot from the heat and slowly stir in the white vinegar (or lemon juice).
Let the mixture sit for 5–10 minutes—you’ll notice the curds forming and separating from the whey.
3. Strain the Curds:
Line a colander with cheesecloth and place it over a large bowl.
Gently pour the mixture into the cheesecloth to strain out the liquid whey.
Let it drain for about 10 minutes until the curds become firm.
4. Knead & Shape the Cheese:
Sprinkle the salt over the curds and knead the cheese like dough until smooth and elastic.
If you want a smoother, stretchier mozzarella, heat the curds in hot water (about 140°F/60°C) for 1–2 minutes, then stretch and fold until glossy.
5. Serve & Enjoy!
Shape into balls and store in a bowl of salted water in the fridge for up to 1 week.
Slice and enjoy on caprese salad, homemade pizza, or sandwiches! 
Tips for Success:
Use non-ultra-pasteurized milk for best results—ultra-pasteurized milk may not curdle properly.
For a creamier mozzarella, try using raw milk or add a splash of cream.
Want a firmer texture? Let the cheese sit longer before kneading.
Save the whey! Use it in baking, soups, or smoothies for extra protein!
Why You’ll Love It:
This Homemade Mozzarella Cheese is fresh, creamy, and incredibly easy to make! 
Whether you’re melting it over pizza, layering it in a sandwich, or enjoying it fresh, this simple DIY recipe will elevate any dish!
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