Homemade Mozzarella (3 Ingredients)

1. Add 6 cups of whole milk (not homogenized and not ULTRA pasteurized) to a dutch oven over low heat. Stir to evenly warm it up for about 5-10 minutes, or until it is warm to the touch. It should feel like bath water.
2. Turn off the heat, and add 1/4 cup of distilled or apple cider vinegar. It should curdle right away! Stir in the vinegar, cover, and let sit for 5 minutes.
3. Then, scoop out the curds and transfer to a bowl. The liquid that’s left is the whey.
4. With clean hands, squeeze out the whey and form the curds together.
5. Place it back into the warm pot and let it sit for about 5 minutes. Squeeze and stretch it into a ball. Repeat this step 3 times, or until you have a nice smooth ball of mozz! (Note: For the 3rd time that I placed the mozz ball into the whey, I warmed it up on low heat for 5 minutes. This helps melt the mozzarella together)
6. Transfer to a 16 oz container filled halfway with filtered water and 1/2 tsp of salt. Let this sit in the salt brine for at least 10 minutes.
7. You can store in the fridge, but it is highly recommended to eat fresh!!