firstly, take 3 litre full cream milk. make sure the milk is unhomogenised or use any raw milk.

stir continuously and heat the milk until it turns lukewarm. the temperature of the milk should be approximately 45 degree celcius.

now turn off the flame and add ½ cup vinegar.

stir for exactly 25 seconds. do not over stir as the curd formed may break.

cover and rest for 20 minutes or until the curd is formed and whey separates completely.

drain of the curds over the colander and squeeze gently.

take the whey water and add 1 tbsp salt. stir well.

heat the water well, but do not boil. the temperature of the water should be approximately 80 degree celcius.

turn off the flame and drop in squeezed curds.

stir and dip in hot water for 5 times. squeeze gently removing excess water.

again dip in hot water for 5 times.

continue this step until the curds turn cheesy and smooth.

do not over stretch as the cheese turns rubbery.

dip in ice-cold water and rest for 2 minutes. this helps to set the cheese completely.

wrap the cheese in cling wrap and refrigerate for 2 hours.

finally, mozzarella cheese is ready to use for 1 week when refrigerated.