Instructions:
Pour 2 liters of milk into a large pot and heat it until it’s almost boiling.
Add a pinch of salt and 50 milliliters of white vinegar to the milk. Stir gently.
Allow the mixture to sit for about 5 minutes. You will notice the milk starting to curdle.
Pour the mixture through a fine mesh strainer or cheesecloth to separate the curds from the whey.
Transfer the curds into a bowl and add the butter and mozzarella cheese. Mix well until smooth and creamy.
Carefully cut the plastic bottle to create a mold and line it with plastic wrap.
Spoon the cheese mixture into the mold, pressing it down firmly to eliminate air pockets.
Cover the top with plastic wrap and refrigerate for at least 2 hours to set.
Once set, remove the cheese from the mold and slice as desired.
Serving Suggestions:
Serve your homemade cheese on slices of bread with fresh tomato and a drizzle of balsamic sauce for a delicious treat.
Enjoy the process of making your own cheese and savor the fresh, homemade flavor!
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