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Bring milk to 120 degrees Fahrenheit
Add 14 tablespoons of white vinegar
Stir for 30 seconds and cover with lid
Let rest for about 20 minutes
Separate the cheese from the whey, squeezing out as much whey as possible
Add salt to the cheese
Bring the whey back up to about 165 degrees Fahrenheit
Add the cheese back into the hot whey
Stretch the cheese until it is smooth and forms a ball
Place the mozzarella in a bowl of ice water
Let rest for 10-15 minutes
Serve immediately or refrigerate for later