When warm to touch, slowly drizzle vinegar tablespoon by tablespoon as you stir it in.

Once it curdles, turn of the heat and gather the white substances

Using clean hands, pick up the ball of cheese and start squeezing off the excess whey(liquid). Stretch and squeeze as you go to ensure elasticity of the mozzarella. Once it looks like mine, you're done.

Let it drain as it cools. Can be used on pizzas (check out my pizza series), cheesy garlic bread, lasagne among others..
Enjoy and tag me when you try it.