Making Mozzarella

Pour milk into pot and heat up to 90°F while gently stirring. Turn off the heat and add the vinegar and then rennet while stirring. Stir for about 60 seconds and then cover for 20 min. It should look all gelatin like and pull away from the sides you can break it up and soak for another 10 then pour through the cheesecloth. Squeeze out the whey. Heat up some salted water to 150°F-160° in a pot deep enough to submerge your cheeseball. Dip your cheese for 30 seconds and pull it out and place into a bowl the first couple times. Because it will fall apart and look like curds the first few times. One it stays together and smooths out you won’t need the bowl and start stretching the cheese. Form into a ball and dip into an ice bath for 10 min.