Here is a summary of how to make mozzarella cheese based on recently gathered information:

1. Heat milk (preferably whole or raw milk, not ultra-pasteurized) in a pot to about 115-120°F (46-49°C). Stir gently to heat evenly.
2. Add an acid like distilled white vinegar or citric acid dissolved in water to the warmed milk to start curdling. Stir briefly and then let sit covered for 15-20 minutes, during which curds form.
3. Strain the curds from the whey using a cheesecloth-lined strainer.
4. Heat the curds again to about 160°F (71°C) either in a microwave or by immersing in hot whey or water.
5. Stretch and fold the curds while hot until the cheese becomes shiny and elastic. Salt can be added during this step.
6. Shape the stretched cheese into balls and refrigerate or use immediately.

Classic recipes sometimes use rennet in addition to citric acid, but simple methods relying just on vinegar or citric acid also work well for homemade mozzarella cheese.

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