How to make mozzarella at home:
Homemade milk - 3 liters (unpasteurized)
Vinegar 9% - about 6-8 tablespoons (add 1 tablespoon, you may need a little more or less. Can also be replaced with lemon juice)
1. to make mozzarella cheese we need fresh, unpasteurized, homemade milk. Heat this in a large saucepan, but do not overheat the milk.
2. remove the milk from the heat, stirring constantly, and add 1 tablespoon of vinegar. Stirring constantly, add 1 tablespoon of vinegar until the curds and pale yellow whey separate, so that the curds form a lump. The vinegar can also be replaced with lemon juice. It doesn't matter if you choose lemon juice or vinegar, add a tablespoon of each, you may need a little more or a little less.
3 Squeeze the excess whey out of the mozzarella by squeezing it constantly.
4. in the meantime, heat the separated whey until it is very hot. Place the lump of cheese in the hot whey and start to stretch it. This will make the mozzarella more homogeneous and very elastic. Shape the mozzarella into a single ball or into small balls.
5. dip the mozzarella in ice water to stabilize it and serve it on the table.