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20minutes
Heat the milk in a pot.
Stir and warm to avoid burning.
Turn off the heat when it reaches 50 degrees.
Add vinegar (for pre-addition) and mix it back and forth.
Add vinegar (to be added later) and mix again.
When 1 separates, pour the lump into a colander.
Place in a bowl, add hot water (not listed) and knead with a spatula.
Wear rubber gloves and knead with your hands to form a ball.
Complete by cooling with ice water (not listed).
・We use pasteurized milk.
・During step 1, when adding vinegar (to be added later), be careful not to mix too much.
・Use hot water (not listed) between 80 and 90 degrees.
・After completion, you can soak it in salt water to add flavor.
・If you make it with non-homogenized milk, it will have the same texture as commercially available products.
・You can make it into pizza or caprese if you like.
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