In a large pot, heat the whole milk over medium heat until it reaches around 190°F (88°C), stirring occasionally to prevent scorching.

Once the milk reaches the desired temperature, remove it from the heat and add the lemon juice or white vinegar. Stir gently to combine.

Let the milk sit undisturbed for about 10-15 minutes to allow the curds to form. You should see the milk start to separate into curds (solid) and whey (liquid).

Line a colander with cheesecloth or a clean kitchen towel and place it over a large bowl or in the sink. Carefully pour the curdled milk mixture into the colander to strain out the whey.

Gather the corners of the cheesecloth or towel and gently squeeze out any excess liquid from the curds.

Once most of the liquid has been drained, transfer the curds to a microwave-safe bowl. *Microwave the curds on high for about 1 minute.

Carefully remove the bowl from the microwave and use a spoon or your hands to knead and stretch the curds. The heat from the microwave will help the curds become more elastic.

If desired, sprinkle salt over the stretched curds and continue kneading until the cheese reaches the desired texture.

Shape the cheese into a ball or any desired shape and place it in a bowl of ice water to cool and set.

Your homemade fresh mozzarella cheese is now ready to enjoy! Use it in your favorite recipes, salads, sandwiches, or simply drizzle it with olive oil and sprinkle with herbs for a delicious appetizer. Enjoy! 🧀🥛