2 Ingredient Mozzarella

2 L milk, raw or pasteurised whole milk, ultra-pasteurised or homegenised will not work

7 tbp white vinegar (not acv)

• Heat the milk on the stovetop to 115 F/46 C.

• Turn off the heat, and stir in the vinegar for about 30 seconds so it evenly mixes in with the milk. It’ll curdle immediately

• Add a lid and allow it to sit for 20 minutes.

• Use a slotted spoon to collect curd and place it in a bowl.

• Gently squeeze out whey (add ½ tsp salt here if you’d like!)

• Heat the pressed ball of cheese to 160F/71C

• After the cheese hits the proper temp start stretching and folding when it cools enough to handle.

• Shape it into a ball again and place it into a bowl of cool water for about 10 minutes. Add in some ice to further chill the cheese.

• Pat the cheese dry with a paper towel and eat it. Or you can wrap it in plastic wrap and store it in the fridge for later use, it will last 1 to 2 weeks in the fridge. Grating works better when the cheese is really cold or frozen. Enjoy!