Heat the Milk:

• Pour the milk into a large pot and place over medium heat. Stir occasionally to prevent scorching.
• Heat until the milk reaches 90°F (32°C). If a thermometer isn’t available, warm until it’s lukewarm to the touch.

2. Add Acid to Form Curds:

• Slowly stir in the white vinegar or lemon juice. Continue stirring gently for about 1 minute.
• Curds should begin forming almost immediately. If not, let the mixture sit undisturbed for 5–10 minutes.

3. Separate Curds and Whey:

• Line a colander with cheesecloth or a clean kitchen towel and set it over a bowl.
• Carefully ladle the curds into the colander, allowing the whey to drain into the bowl. Let it drain for 10–15 minutes.

4. Knead and Heat the Curds:

• Transfer the drained curds to a microwave-safe bowl.
• Microwave for 1 minute, then knead the curds (caution: they will be hot).
• Microwave again for 30 seconds and knead. Repeat this process 2–3 times until the cheese is smooth and stretchy.

5. Season and Shape:

• Knead in the salt, if using, to enhance flavor.
• Shape the cheese into a ball or log. For smaller portions, divide and shape accordingly.

6. Chill and Store:

• Place the mozzarella in a container with cold water or brine (water mixed with salt) to help it retain shape and texture.
• Store in the refrigerator for up to a week, or enjoy immediately while fresh.