Homemade Mozzarella Cheese Without Rennet

Ingredients:

1/2 gallon of whole milk
7 tablespoons of white distilled vinegar

Instructions:

Add 1/2 gallon of whole milk into a large pan. Over medium-low, stir and heat the milk until it reaches 115-120 degrees.

Add 7 tablespoons of white distilled vinegar in the pan with the warm milk. Stir with a slotted spoon for about 40 seconds, you'll begin to see the mixture begin to curdle. Turn the burner off and place a lid over the pot. Allow the mixture to set for 5 minutes.

Gather the curds with a large slotted spoon and transfer to a bowl. Using your clean hands squeeze the liquid out of the cheese curds.

Place the cheese in a microwave-safe bowl and microwave for 30 seconds. Squeeze the liquid out, then microwave for another 20 seconds more.

Press and stretch the cheese with your hands. Then shape it into a ball.

Place the cheese in cold water. Allow it to cool. Then take the cheese out of the water. Pat the cheese dry with a paper towel and wrap it in plastic wrap.

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