Homemade Fresh Mozzarella Cheese

Ingredients

• 0.5 gallon Whole milk (Full‑fat (3.25% milkfat) for best stretch)
• 5 tablespoons White distilled vinegar (Helps acidify the milk and form curds)
• 1 teaspoon Salt (Optional, for flavor)

Instructions

1. Prepare ingredients and equipment

   Measure 0.5 gallon whole milk and 5 Tbsp white vinegar. Set out saucepan, thermometer, spoon, cheesecloth, and a large bowl of ice‑cold water.

   Time: PT2M

2. Heat milk to 110 °F

   Place the milk in the saucepan over medium‑high heat. Stir occasionally and monitor with the thermometer until it reaches 110 °F (43 °C).

   Time: PT10M

   Temperature: 110°F

3. Add vinegar and form curds

   Remove the pan from heat, add the 5 Tbsp vinegar, and whisk gently for about 30 seconds. Curds will begin to separate from the whey within a minute.

   Time: PT2M

4. Let the curds rest

   Cover the saucepan with a lid and let it sit undisturbed for 15 minutes so the curds fully separate.

   Time: PT15M

5. Strain the curds

   Line a colander with cheesecloth (or place a mesh strainer over a bowl) and pour the mixture through. Allow the whey to drain, then gather the cloth and gently squeeze to remove excess liquid.

   Time: PT5M

6. Heat curds to melt

   Transfer the curds to a microwave‑safe bowl and microwave on high for 30 seconds. The curds should become soft and pliable.

   Time: PT30S

7. Stretch and fold

   Using clean hands (wear gloves if the curd is hot), pull the cheese, fold it over, and repeat for about 5 minutes until it becomes smooth, shiny, and elastic.

   Time: PT5M

8. Form the mozzarella ball and chill

   Shape the stretched cheese into a smooth ball (or two smaller balls). Submerge the ball in the bowl of ice‑cold water for 15 minutes to set the shape.

   Time: PT15M

9. Finish and store

   Remove the mozzarella from the water, pat dry with a kitchen towel, and use immediately or store as directed.

   Time: PT2M

Nutrition Facts

Calories

80

Protein

6 g

Carbohydrates

1 g

Fat

6 g

Fiber

0 g

Ingredient Substitutions

• Instead of Whole milk: 2% milk (will be less creamy), raw milk (if available)
• Instead of White distilled vinegar: Lemon juice (5 tbsp), Citric acid (1 tsp dissolved in 2 tbsp water)
• Instead of Salt: Kosher salt, Sea salt

Equipment Needed

• Large saucepan (at least 2‑liter capacity)
• Food‑grade thermometer
• Wooden spoon or heat‑proof spatula
• Cheesecloth or fine mesh strainer
• Microwave‑safe bowl
• Large bowl for cold water
• Kitchen towel or paper towels (optional)
• Measuring spoons

Critical Steps — Do Not Skip

• Heating milk to exactly 110 °F
• Adding vinegar and allowing curds to form
• Straining out as much whey as possible
• Reheating and stretching the curd until smooth

Chef Tips from the Video

• For a richer flavor, use raw milk if available.
• Add herbs (basil, oregano) or garlic powder to the curd during the stretching step for flavored mozzarella.
• If you prefer a firmer cheese, let the curd rest a few extra minutes before stretching.

Troubleshooting

Storage

Refrigerator: Store in a sealed container with a little cold water, change water daily; lasts up to 5 days.

Freezer: Not recommended – texture changes.

Room temperature: Can sit at room temperature for up to 2 hours after cooking; otherwise refrigerate.

Make-Ahead Tips

• Shape the mozzarella and store it in lightly salted water in the fridge for up to 5 days.
• Freeze in 1‑oz portions wrapped tightly in plastic; thaw in the refrigerator before use (texture will be softer).