Take 2 litres of milk Inna heavy bottom pan on a medium heat and  keep Stirring it.

The milk is only to be warmed, check it by using your finger, it should feel just warm.

At this stage turn off the heat and remove the utensil from the flame.

Take about 7- 8 tbsp of white vinegar, and start adding slowly, while stirring the milk.

Please note The total quantity of vinegar, may depend upon the quality and fat of the milk, and hence can be modified accordingly.

Separate the curds from the whey. Muslin cloth or  Any seive can be used.
Take the curds in your hand and start pressing to expel all liquid from it.

It will take a little effort and about 5-7 minutes.

Salt can be added at this stage according to taste, better to use very little or it's completely optional.

Heat some water in another pan, not too hot.

Immerse this mass of curds in this hot water for 2 to 3 minutes.It will be hot and soft.

Take it out and with hands,keep pressing and moulding it, stretching and layering.

Than again, immerse in the hot water,and repeat this for atleast 4 to 5 times, the putting in water,and taking out,moulding,and stretching.

You will start feeling the texture by the second time.

Wrap it in a cling film and keep in refrigerator for cooling.

After about 3-4 hour,it is ready to be used, grate it as a topping on pizza or in any way u enjoy.