“I make it in 10 minutes with just milk and vinegar… and everyone thinks it’s store-bought cheese!”

Instructions:
Pour 2 liters of milk into a large saucepan and heat it until boiling.
Add a pinch of salt and 50 milliliters of white vinegar to the milk. Stir gently.
Turn off the heat and let the mixture sit for about 5 minutes. It should curdle during this time.
Place a clean cheesecloth or tea towel over the top of a plastic bottle and secure it with a rubber band.
Carefully pour the curdled milk into the bottle, letting the whey drain. This may take a few minutes.
Once most of the whey has drained, remove the cheese from the bottle. It should be firm and ready to use.
In a separate pan, melt 100 grams of butter and add 200 grams of mozzarella. Stir until the cheese is melted and well blended.
Serve your homemade cheese with bread, tomato slices, and a drizzle of balsamic sauce.
Enjoy your quick and delicious homemade cheese! 🧀