Heat the milk

• Pour the milk into a saucepan.
• Warm it gently until it reaches 46 °C, checking with a thermometer.

Add the vinegar

• Stir the white vinegar into the warm milk.
• Let it rest so the curds separate from the whey.

Drain the curds

• Pour the mixture through a colander to collect the cheese curds.
• Discard the whey.

Heat the curds

• Place the cheese curds in a microwave-safe bowl.
• Heat them in the microwave until hot and stretchy.

Knead the mozzarella

• Knead and stretch the hot curds until smooth and elastic.
• Shape into a ball.

Serve

• The mozzarella is ready to eat.
• Grate it over pizza or a toastie, or add it to a salad.