Homemade Mozzarella
Homemade Mozzarella
Ingredients
- 5/8 gallon whole milk, do NOT use ULTRA pasteurized milk
- 5/8 cup white vinegar
- 1 1/4 teaspoon salt, optional
Instructions
- 1
Pour 5/8 gallon of whole milk into a large pot and heat slowly to 120°F (49°C), stirring constantly to prevent scorching.
⏱️ 6 min•🌡️ 120
- 2
Remove the pot from the heat. Pour in 5/8 cup of white vinegar and stir for 30 seconds. You will observe cheese curds forming and separating from the liquid whey.
⏱️ 1 min
- 3
Cover the pot and let it sit undisturbed for 15 minutes to allow the curds to fully set.
⏱️ 15 min
- 4
Scoop the curds out of the whey using a slotted spoon or your hands, and squeeze out all excess liquid. If desired, add 1 1/4 teaspoons of salt at this stage and mix it into the curds.
⏱️ 5 min
- 5
Place the curds in a microwave-safe bowl and microwave for 30 seconds. Immediately after microwaving, stretch and fold the cheese over itself a few times until it becomes smooth and firm.
⏱️ 1 min
- 6
Shape the mozzarella into a smooth ball and place it in an ice bath for 15 minutes to cool and set its shape.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Mozzarella
- 5/8 gallon whole milk, do NOT use ULTRA pasteurized milk
- 5/8 cup white vinegar
- 1 1/4 teaspoon salt, optional
Instructions
- 1
Pour 5/8 gallon of whole milk into a large pot and heat slowly to 120°F (49°C), stirring constantly to prevent scorching.
⏱️ 6 min•🌡️ 120 - 2
Remove the pot from the heat. Pour in 5/8 cup of white vinegar and stir for 30 seconds. You will observe cheese curds forming and separating from the liquid whey.
⏱️ 1 min - 3
Cover the pot and let it sit undisturbed for 15 minutes to allow the curds to fully set.
⏱️ 15 min - 4
Scoop the curds out of the whey using a slotted spoon or your hands, and squeeze out all excess liquid. If desired, add 1 1/4 teaspoons of salt at this stage and mix it into the curds.
⏱️ 5 min - 5
Place the curds in a microwave-safe bowl and microwave for 30 seconds. Immediately after microwaving, stretch and fold the cheese over itself a few times until it becomes smooth and firm.
⏱️ 1 min - 6
Shape the mozzarella into a smooth ball and place it in an ice bath for 15 minutes to cool and set its shape.
⏱️ 15 min