Heat the milk

• Pour the whole milk into a large saucepan.
• Warm over medium-high heat, stirring often, until it reaches 110–115 °F.

Add the vinegar and let curdle

• Stir in the white vinegar and keep stirring until the milk starts to curdle.
• Turn off the heat, cover the pan and let it set until the curds separate from the whey.

Strain the curds

• Pour the curds into a colander lined with cheesecloth set over a bowl.
• Squeeze out as much liquid as possible until only the curd remains.

Reheat the cheese

• Microwave the drained curd until it melts and becomes smoother.
• Pour off any whey that comes out.

Stretch and form

• Pull and fold the cheese into itself until smooth and elastic.
• Shape it into a mozzarella ball.

Chill in cold water

• Place the ball in a bowl and cover with cold water.
• Let it sit until firm, then slice and enjoy. Store in an airtight container.