Instructions:
First pour 2 liters (about 8 ½ cups) of whole milk into a saucepan and heat over medium heat. Let it simmer until you see the first bubbles.
Then add 150 ml (about ½ cup + 2 tablespoons) of apple cider vinegar and stir gently so that the curds begin to separate from the whey.
Then remove the pan from the heat and let the mixture cool for about 30 minutes.
Then strain the mixture using a clean cloth or fine sieve to separate the curds from the whey. Save the whey – it will be used later in the recipe.
Let the curds drain for another 30 minutes to remove excess liquid.
Then put the drained curds in a blender. Add the butter (or margarine), salt, chopped mozzarella cheese, whipping cream (if using), cornstarch and 500 ml (about 2 cups) of the saved whey.
Blend everything for about 2 minutes until smooth and well blended.
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