Making mozzarella at home might sound complicated, but with just two simple ingredients, you can create delicious, stretchy cheese right in your kitchen in under 30 minutes. It’s fresh, fun, and satisfying to make your own cheese from milk. Let’s dive into the process!
What You’ll Need
Ingredients:
- 1 liter (4 cups) whole milk (raw or pasteurized, but not ultra-pasteurized)
- 2 tablespoons white vinegar or lemon juice
Equipment:
- A heavy-bottomed pot
- A wooden spoon
- A strainer or slotted spoon
- Cheesecloth (optional)
- A thermometer (optional but helpful)
How to Make Homemade Mozzarella
1. Heat the Milk:
- Pour the milk into a heavy-bottomed pot and heat it gently over medium-low heat.
- Stir occasionally to prevent the milk from scorching.
- Heat until it reaches about 85–90°C (185–195°F). If you don’t have a thermometer, heat it until it starts steaming but doesn’t boil.
2. Add the Acid:
- Remove the pot from the heat and stir in the white vinegar or lemon juice.
- Stir gently for 30 seconds. You’ll see the milk curdling as the curds (solid parts) separate from the whey (liquid part).
3. Let It Rest:
- Cover the pot and let it sit for 5–10 minutes to allow the curds to fully form.
4. Strain the Curds:
- Using a slotted spoon or strainer, scoop out the curds and place them in a bowl.
- If desired, line the strainer with cheesecloth for finer curd collection.
5. Stretch the Cheese:
- Gently knead and stretch the curds with your hands or a spoon. If they’re too cool to stretch, heat them briefly in the microwave (10-15 seconds) or dip them in hot whey to warm them up.
- Stretch until smooth and elastic.
6. Shape and Cool:
- Form the mozzarella into a ball or any desired shape.
- Place the cheese in a bowl of cold water or ice water for a few minutes to set its shape and texture.
Tips for Success
- Use whole milk for the best flavor and texture.
- If the curds don’t separate, add a little more acid and stir gently.
- Don’t over-stir or over-knead the curds, as this can make the cheese tough.
Enjoy Your Homemade Mozzarella!
You now have fresh, stretchy mozzarella that’s perfect for:
- Pizzas 🍕
- Caprese salads 🍅
- Sandwiches 🥪
- Melting over pasta 🍝
Homemade mozzarella is best enjoyed fresh but can be stored in the refrigerator in a sealed container with a little water or whey for up to 2-3 days.
The Bottom Line
With just milk and vinegar or lemon juice, you can create creamy, delicious mozzarella in your own kitchen. It’s a fun and rewarding experience, and the results are incredibly satisfying. Give it a try—you’ll be amazed at how easy and tasty it is! 🧀✨
