HOMEMADE MOZZARELLA CHEESE/QUESO BLANCO

Half-Gallon of Raw Milk or Pasteurized Whole Milk

7 Tbsp. white distilled vinegar

¼ tsp cheese salt, flaky sea salt, kosher salt (optional)

Water for soaking

Pour the milk into a large pot and gently keep stirring the milk so it heats evenly and reaches around 115 F/46 C. Turn off the heat, and add in the vinegar. Stir in the vinegar for about 30 seconds so it evenly mixes in with the milk. It will start to curdle almost immediately. Add a lid and allow it to sit for 15 to 20 minutes. Gather the curd by taking a spoon or spatula and bring the curd to the side against the pot. Make sure to fish around in the whey, because you will find extra curd. Then remove the curd from the whey and place it in a bowl. Use very clean hands and grab the curd and cup it in your hands and gently squeeze. Allow the whey to fall into the bowl and then discard it into the big pot of whey. Keep repeating this process several times, using a bit more force each time. You can also place it in the bowl and knead it a bit. *If you want to add salt, add it at this time. Place the pressed ball of cheese into a microwave-safe bowl. Heat it on high for about 30 seconds, then check the temp. Stir the cheese and heat it up again for about 20 seconds. The temp of the cheese Tastemakers, At Her Table: The Caprese Menu Recipes 

needs to be about 160F/71C. After the cheese hits the proper temp start stretching and folding the dough with a spoon, it will be hot. If there is any leftover liquid/whey pour it into the pot. Then switch to your hands when it cools enough to handle. Then shape it into a ball and place it into a bowl of cool water for about 10 minutes. Next, add in some ice to further cool the water and chill the cheese. The cheese is done. Pat the cheese dry with a paper towel and eat it. Or you can wrap it in plastic wrap and store it in the fridge for later use, it will last 1 to 2 weeks in the fridge.