7 tablespoons of white vinegar (or lemon juice as an alternative)
1/3 cup of salt (optional, but recommended for flavor)
Step-by-Step Instructions
1. Heat the Milk
Pour the 8 cups of whole milk into a large pot and place it over medium heat. Stir occasionally to prevent scorching. Heat the milk until it reaches 90°F (32°C) . If you don’t have a thermometer, gently warm the milk until it feels lukewarm to the touch.
2. Add the Vinegar or Lemon Juice
Once the milk is heated, slowly stir in the 7 tablespoons of white vinegar (or lemon juice). Continue stirring gently for about 1 minute. You should start to see curds forming almost immediately—these are the solid lumps that will eventually become your mozzarella.
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