Homemade mozzarella. Easy 2 ingredients!

For 300 g of mozzarella INGREDIENTS 2 l of whole farm milk (not pasteurized!) 1/4 cup of 9% vinegar (60 ml) Method of preparation Pour the milk into a saucepan and heat over medium heat until it reaches 45°C / 113°F Or put your little finger in the milk and count to 10 (it doesn’t have to sting your finger hard!) After that, take the saucepan off the heat and add the vinegar, mix and leave for 1 minute, then squeeze the cheese. ! Keep the mozzarella in the remaining whey for 4 days in the refrigerator! Bon apetite!