1. In a large pot, pour in the 8 cups of whole milk and heat it over medium heat. Stir occasionally to prevent burning.
2. Once the milk reaches about 190°F (88°C) and starts to steam, remove it from the heat.
3. Add 7 tablespoons of white vinegar or lemon juice to the hot milk. Stir gently for about 1 minute until the curds and whey separate.
4. Let the mixture sit for 5-10 minutes to allow the curds to firm up.
5. Line a colander with cheesecloth and place it over a large bowl. Carefully pour the curds and whey into the colander to drain the whey.
6. Rinse the curds under cold water to remove any remaining whey and cool them down.
7. Gather the cheesecloth and gently squeeze out excess moisture. Transfer the curds to a bowl.
8. Add 1/3 cup of salt to the curds and mix well to combine.
9. If you want to stretch the mozzarella, microwave the curds for about 30-60 seconds until warm. Then, knead and stretch the cheese until it becomes smooth and stretchy.
10. Shape the mozzarella into balls or your desired form and place them in cold water or a brine solution to cool.
Your homemade mozzarella cheese is ready to enjoy! Use it in salads, on pizza, or just eat it fresh!
