2 Ingredient FRESH Mozzarella

Ingredients

• 2 liters Whole Milk (full‑fat, not ultra‑pasteurized for best stretch)
• 140 ml White Vinegar (7 tbsp, distilled white vinegar)
• 1 teaspoon Salt (Kosher or sea salt, optional for flavor)
• 2 liters Cold Water (for ice‑water bath)

Instructions

1. Heat Milk

   Pour the 2 L of whole milk into the large pot and heat over medium heat, stirring occasionally, until the temperature reaches exactly 46 °C.

   Time: PT10M

   Temperature: 46°C

2. Add Vinegar and Rest

   Remove the pot from heat, add 140 ml (7 tbsp) white vinegar, stir quickly to combine, then cover the pot and let it sit undisturbed for 10 minutes.

   Time: PT11M

3. Strain Curds

   Line the fine‑mesh strainer with cheesecloth (or use the cloth directly), place it over a large bowl, and pour the curd‑and‑whey mixture through. Gently press the curds with the back of a spoon to squeeze out excess whey.

   Time: PT5M

4. Heat Curds to Stretching Temperature

   Return the curds (still in the bowl) to the pot, add a splash of the reserved whey if needed, and heat gently until the temperature reaches 65 °C.

   Time: PT5M

   Temperature: 65°C

5. Stretch the Mozzarella

   Using clean hands (or gloves), scoop a portion of the hot curd, dunk it in the hot whey for about 30 seconds, then pull and stretch it like taffy. Fold it back, dunk again, and repeat 2‑4 times until the cheese becomes smooth, shiny, and elastic.

   Time: PT5M

6. Season (Optional)

   While stretching, sprinkle the salt evenly over the cheese and continue to knead so the seasoning is incorporated.

   Time: PT1M

7. Cool in Ice Water

   Form the stretched cheese into smooth balls (about the size of a golf ball) and place them in a bowl of ice‑cold water for 20‑30 minutes. This firms the texture without shrinking the balls.

   Time: PT25M

8. Serve or Store

   Remove the mozzarella balls, pat dry, and enjoy immediately, or store them in a container of lightly salted water in the refrigerator.

   Time: PT0M

Nutrition Facts

Calories

280

Protein

22 g

Carbohydrates

2 g

Fat

22 g

Fiber

0 g