Homemade Mozzarella Cheese
Ingredients
- 8 cups whole milk
- 7 tbsp white vinegar)
(or lemon juice
- 1/3 cup salt
Directions
- 1
In a large saucepan, over medium heat, bring the milk to 115°F.
- 2
Once the milk has reached the desired temperature, turn the heat off and add the acid of your choice. Stir gently for 2-3 minutes until the curds have fully separated from the whey. You'll be able to see the golden whey and the curds very distinctly. If the whey is still white, add more acid 1 tbsp at a time and continue stirring until it's golden.
- 3
With a slotted spoon, lift out the curds from the milk and place them in a medium-sized bowl. If the curds are very solid or large, you can cut them into 1" cubes with a sharp knife before lifting them out of the whey.
- 4
Once you have the curds removed, you want to start pressing out the whey. You can do this with your hands, or the back of a spoon, but apply pressure in some way to remove the whey.
- 5
Add the salt to the pot of whey and heat to 170°F. Once you have removed the whey and the cheese is pressed into a nice ball, lower the ball into a pot of hot whey for about 2-3 minutes to reheat it for stretching. You can also heat the cheese in a microwave for 20 seconds at a time until the cheese reaches a temperature of 170°F.
- 6
Using a spoon or two, stretch the hot cheese until it's cool enough to manage with your hands. Stretch only until smooth, you don't want to overstretch or the cheese will be too hard.
- 7
Heat the cheese one last time and form into a smooth ball.
- 8
Use this homemade mozzarella right away. You can also wrap the finished cheese in cling wrap, or place in an air-tight container, and chill if desired.
- 9
Store any leftovers for 1-2 weeks in the fridge. Whey can be portioned and frozen for later use in soups, smoothies, or as animal feed (our chickens love it!).
Homemade Mozzarella Cheese
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About this Recipe
Craving the unparalleled taste of fresh, milky mozzarella? Imagine whipping up your own ready-to-use homemade mozzarella cheese in just 30 minutes, right in your kitchen. This simple recipe brings the joy of cheesemaking to your home without any fuss.
This recipe simplifies the art of cheesemaking, allowing you to create creamy, delicious mozzarella with just three basic ingredients: whole milk, a touch of acid (white vinegar or lemon juice), and salt. It’s designed to be so straightforward, you’ll likely never want to buy pre-packaged mozzarella again. The magic happens quickly, delivering authentic flavors and a satisfying texture faster than you might think.
Prepare for the delightful experience of tearing into warm, stretchy homemade mozzarella. You'll get a fresh, mild, and milky cheese that melts beautifully and adds incredible richness to any dish. Its delicate flavor perfectly complements robust tomato sauces and savory toppings, making it an ideal candidate for your next homemade lasagna or a bubbling homemade pizza. The process is a rewarding journey to a genuinely fresh dairy product.
While white vinegar is a classic choice, feel free to swap it for lemon juice if that's what you have on hand or prefer a slightly different tang. Both acids work wonderfully to coagulate the milk and create the curds. The amount of salt can also be adjusted slightly to your preference, ensuring your cheese is seasoned just right for its intended use.
Your freshly made mozzarella is perfect for elevating your favorite Italian-inspired meals. Slice it onto a Caprese salad, layer it into a comforting lasagna, or scatter generous chunks over a classic margherita pizza. It’s also fantastic served simply with crusty bread and a drizzle of olive oil, showcasing its pure, fresh flavor.