Description
Make your own fresh mozzarella cheese at home with this simple recipe. It’s easier than you think and the result is delicious.
Ingredients
Scale
- 1 gallon whole milk (not ultra-pasteurized)
- 1/2 cup white vinegar
- 1/4 cup cold water
- 1/2 teaspoon salt
Instructions
- Heat milk in a large pot over medium heat until it reaches 175°F (79°C). Stir occasionally to prevent scorching.
- While the milk heats, mix vinegar and cold water in a small bowl.
- Remove milk from heat. Slowly pour in the vinegar mixture, stirring gently for about 30 seconds.
- Let the mixture sit undisturbed for 10-15 minutes until curds separate from the whey.
- Using a slotted spoon, gently lift the curds out of the pot and place them in a colander set over a bowl to drain.
- Gently press the curds to remove excess whey.
- Transfer the curds to a microwave-safe bowl. Microwave on high for 30 seconds. Drain any accumulated whey.
- Using gloves (the cheese will be hot), gently stretch and fold the cheese until it becomes smooth and elastic. If it cools down and becomes difficult to work with, microwave again for 15-30 seconds.
- Add salt and continue stretching until evenly distributed.
- Shape the cheese into a ball or desired shape.
- Place the mozzarella in a bowl of ice water for 10-15 minutes to cool and firm up.
- Store the mozzarella in an airtight container in the refrigerator.
Notes
- Using ultra-pasteurized milk will prevent curds from forming properly.
- Be patient when stretching the cheese; it takes a few minutes to become smooth.
- You can save the whey for other uses like baking or smoothies.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Cheese
- Method: Heating and Stretching
- Cuisine: Italian
Nutrition
- Serving Size: 1 ounce
- Calories: 90
- Sugar: 1
- Sodium: 170
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 7
- Cholesterol: 20
Keywords: homemade mozzarella, fresh cheese, mozzarella recipe, cheese making