The base recipe uses two ingredients: milk and vinegar. You'll also need a cooking thermometer, a large pot, a strainer, cheesecloth, bowls, spoons, and a microwave.

1. In a small skillet over medium heat, heat the oil. Add the shallots, and cook, stirring, for 3 minutes, or until translucent. Add the vinegar and stir well.

Combine 8 oz. pearl mozzarella, drained, and 1 cup drained Peppadew peppers in brine in a shallow bowl. Step 2 Bring ⅓ cup red wine vinegar to a simmer in a small saucepan over medium heat.

How to make fresh mozzarella ... (like vinegar or lemon juice) ... but various recipes we've reviewed recommend between 1 and 2 tablespoons per pound of crushed curd. 3.

Place the balsamic vinegar, caster sugar, currants, fennel seeds and cinnamon quill in a saucepan. Place over medium heat, bring to a simmer and cook for 12 minutes or until reduced.