جبنة موزاريلا حيوانية

I used fresh milk, not pasteurized, which means it's not boiled.

When the milk heats up, we add white vinegar and start stirring to collect the cheese.

We boil a bit of its water and add the cheese to it to sterilize it.

Stretch it a little, but don’t leave it in the hot water too long as it will melt. You should place it in the water, then quickly remove and squeeze it, repeating this process a few times to soften it.

And we place it in cold water to set in the refrigerator.