Creating your own mozzarella cheese at home might sound like a culinary feat, but it’s surprisingly simple and quick. With only two ingredients—milk and lemon—you can prepare fresh, delicious mozzarella cheese in just 30 minutes. This recipe is perfect for those looking for a fun DIY cooking project or anyone interested in making cheese with minimal additives. Here’s how you can do it:

Ingredients:

• 1 gallon of whole milk (not ultra-pasteurized)
• Juice of 2 large lemons

Instructions:

1. Heat the Milk:
   • Pour the gallon of milk into a large pot. Slowly heat the milk on medium heat. Stir occasionally to prevent the bottom from scorching. You want to heat the milk to 90°F (32°C), which is warm to the touch but not hot.
2. Add Lemon Juice:
   • Once the milk reaches the right temperature, remove the pot from heat. Add the lemon juice and stir gently for about 30 seconds. The acid from the lemon will cause the milk to curdle. Let it sit for 5 minutes.
3. Check the Curds:
   • After 5 minutes, you should see the mixture separate into thick parts (the curds) and liquid (the whey). If the milk hasn’t fully curdled, add a little more lemon juice and wait a few more minutes.
4. Cut the Curds:
   • Using a knife or a long spatula, cut the curds into approximately one-inch squares. This step helps release more whey from the curds.
5. Heat Again:
   • Return the pot to the stove and heat the curds and whey to 105°F (40°C). Stir gently while heating to help further separate the curds from the whey.
6. Separate the Curds:
   • Use a slotted spoon to scoop out the curds and place them into a microwave-safe bowl. Try to drain as much whey as possible when transferring the curds.
7. Microwave the Curds:
   • Microwave the curds for one minute, then drain off the excess whey. Knead the curds with a spoon or your hands (careful, they will be hot). Microwave two more times for 35 seconds each, kneading between each heating. This process helps remove more whey and compress the curds into a ball.
8. Form the Mozzarella:
   • After the last heating, add a pinch of salt if desired. Knead quickly until it becomes smooth and elastic. When the cheese stretches like taffy, it’s done.
9. Cool the Cheese:
   • Shape the mozzarella into a ball or small balls and drop them into ice water to cool down quickly and retain their shape.

This quick and easy homemade mozzarella cheese is perfect for salads, sandwiches, and melted on top of pizzas. Enjoy the freshness of homemade cheese with the satisfaction of having made it yourself!