Heat the milk and add the vinegar

• Heat the milk in a saucepan to 46 °C, then take it off the heat.
• Add the vinegar and stir to combine.
• Cover with a lid and leave to rest.

Collect and drain the curds

• Strain the curds from the liquid whey, keeping the whey.
• Put the curds in a bowl and squeeze out as much remaining liquid as possible.
• Shape the curds into balls.

Heat the whey and stretch the cheese

• Heat the reserved whey back up to 65 °C.
• Dunk the balls in one at a time for 30 second increments to heat the curd.
• Take out and stretch and pull until elastic and smooth.

Repeat the stretching

• Repeat the hot whey dunking and stretching two to four times until the texture is nice and smooth.

Shape and season

• Shape the mozzarella into a ball.
• Add salt during the last stretching if you like.

Chill in ice water

• Place the finished balls in a bowl of ice water.

Store

• Keep the cheese in the ice water or in the whey in the fridge for 1 to 1.5 weeks.