Easy Home Made Mozzarella Cheese

**Ingredients:** 1 Pack Powdered Full Cream Milk Powder (Birch Tree) 300 g 500 ml. Water 2 tbsp. Vinegar 1/4 tsp. Salt **Procedure:** - Add 500 ml water in your pot - Add the 1 Pack Powdered Full Cream Milk Powder (Birch Tree) 300 g - Turn on the stove to lowest heat, stir the milk continuously in low heat. - Keep stirring until the milk is dissolved and warm, (do not over boil). - Once the milk is thoroughly dissolved, and warm, add the 2 tbsp vinegar as a binding agent (carefully add it). - Keep stirring until the milk curdled. - Once you see the milk curdled and the water becomes translucent, you can now turn off the stove. - Transfer the mixture in a bowl with a strainer to separate the water from the curdled milk. - After separating the curdled milk from the water using a strainer, use a fine net to again remove any excess water from the curdled milk. - Get a new hot water and dip the curdled milk into it 3 times to achieve the elasticity of a mozzarella (dip >> drain >> dip >>drain >>dip >>drain). - Put the cheese on a bowl and add the salt to taste. mix it well - After mixing it well, you can now put the cheese on a molder and refrigerate it. this will last for 5-7 days.