**Heat the Milk**: Pour the milk into a pot and heat it to about 50°C. If you don't have a thermometer, test by sticking your finger in – it should be too hot to keep your finger in for more than 3 seconds.

**Add Vinegar**: Once the milk reaches the right temperature, add the vinegar. Give it a really good stir and let it sit for 20 minutes. This will cause the milk to curdle.

**Strain the Curd**: After 20 minutes, strain the curds using a cheesecloth or a clean muslin cloth. Squeeze out as much liquid as you can.

**Microwave and Stretch**: Place the curds in a microwave-safe bowl (without the cloth) and microwave for 1 minute. Remove and fold the cheese with a spatula until it starts to stretch and develop small cracks. Microwave for another 30 seconds.

**Add Salt and Stretch Again**: Add a pinch of salt and fold the cheese again until it's smooth and shiny.

**Cool in Water**: Place your mozzarella ball into a bowl of super cold water and leave it for 20 minutes.

**Enjoy**: Remove your cheese from the water, and voilà! You've got homemade mozzarella cheese.

This recipe is super simple and fun to make. Plus, you only need two ingredients!