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Heat the milk in a pot to about 50°C (test by sticking your finger in – it should be too hot to keep your finger in for more than 3 seconds)
Add the vinegar and stir really well, then let it sit for 20 minutes to allow the milk to curdle
Strain the curds using a cheesecloth or clean muslin cloth and squeeze out as much liquid as you can
Place the curds in a microwave-safe bowl and microwave for 1 minute, then remove and fold the cheese with a spatula until it starts to stretch and develop small cracks
Microwave for another 30 seconds
Add a pinch of salt and fold the cheese again until it's smooth and shiny
Place your mozzarella ball into a bowl of super cold water and leave it for 20 minutes
Remove your cheese from the water and enjoy