Simple mozzarella cheese without revett

Boil the milk that you can dip your finger in the milk and it doesn't burn

Pour the milk into your first bowl

Add vinegar to the bowl which contains the milk and mix it until it seperates in chunks of milk

Take your strainer and strain the vinegar water from the chunks

Take your cloth and put the chunks in the center of it and close it from the top

Then squeeze the cloth to remove the access water

Then take out the dry chunks from the cloth

And squeeze it with your hands to remove the access water

Boil some water for 1 minute don't boil the vinegar water

Dip the cheese in the warm water and take it out and squeeze it with your hand

Second last step- dip it in normal water and again squeeze it with your hand

Last step- put the cheese in the milk section of the refrigerator for 1 hour

Your cheese is ready

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