There are some tricks to it. First, be sure your milk is NOT ultra pasteurized. Raw milk works best and it gets hot enough to kill any pathogens. The best results are from whole milk. Skim or part skim will be tough and chewy until it is soaked in brine for 1 week. If you don't like the vinegar taste look up "30 minute Mozzarella" for the same idea, but different ingredients.
