Homemade Mozzarella Cheese

Ingredients

• 8 cups whole milk (not ultra-pasteurized) 🥛
• 7 tablespoons white vinegar or fresh lemon juice 🍋
• 1/3 cup salt 🧂
• Ice water (for cooling)

Instructions

1️⃣ Heat the Milk

Pour the milk into a large pot and heat over medium heat until it reaches 185°F (85°C). Stir occasionally to prevent scorching. Do not let it boil.

2️⃣ Curdle the Milk

Remove the pot from heat. Slowly stir in the vinegar (or lemon juice). The milk will begin to curdle immediately. Let it sit undisturbed for 5–10 minutes until curds fully separate from the whey.

3️⃣ Strain the Curds

Line a colander with cheesecloth and carefully pour in the curds and whey. Allow the liquid to drain completely. Gently press the curds to remove excess whey.

4️⃣ Season the Cheese

Sprinkle the salt over the curds and gently mix to distribute evenly.

5️⃣ Stretch the Mozzarella

Place the curds in a microwave-safe bowl and microwave for 30 seconds. Remove, fold, and stretch the cheese. Repeat 1–2 more times until the cheese becomes smooth, shiny, and stretchy.

⚠️ Be careful—cheese will be hot!

6️⃣ Shape & Chill

Form the mozzarella into balls or logs. Immediately place them in ice water for 5 minutes to set the shape and texture.