جبنة موزاريلا

Heat the milk until it reaches 40°C

Add the white vinegar and stir gently.

Cover and let it sit for 20 minutes until curds separate from whey.

Strain the cheese using a fine strainer or cheesecloth.

Reheat the whey until it’s very hot (almost boiling).

Knead the cheese in the hot whey 7–10 times until it becomes smooth and stretchy.

Place the cheese in slightly cold water to cool.

Wrap the cheese in plastic wrap and refrigerate.

Grate the cheese or use it in recipes as desired.