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