Ingredients
- 8 cups whole milk (avoid ultra-pasteurized)
- 7 tablespoons white vinegar (or lemon juice)
- 1/3 cup salt
Instructions
- Heat the Milk:
- Pour milk into a large pot and heat over medium heat, stirring occasionally to prevent scorching.
- Heat to about 190°F (88°C), watching for small bubbles along the edges. Do not let the milk boil.
- Curdle the Milk:
- Remove the pot from heat and slowly stir in the vinegar (or lemon juice).
- Let the milk sit for 5–10 minutes to allow curds to form and separate from the whey.
- Drain the Curds:
- Use a slotted spoon to transfer the curds to a colander lined with cheesecloth.
- Allow the curds to drain for a few minutes.
- Knead the Curds:
- Sprinkle salt over the drained curds.
- Knead gently until a smooth, stretchy dough forms.
- Heat and Stretch:
- Microwave the curds for 20–30 seconds at a time, kneading and stretching after each round, until smooth and elastic. Alternatively, reheat the curds in hot water.
- Shape the Mozzarella:
- Shape the cheese into a ball or log.
- For extra softness, dip the mozzarella in ice water for a few minutes.
- Store and Enjoy:
- Store the mozzarella in its whey or salted water to keep it fresh. Enjoy in salads, on pizzas, or as a snack!
Notes
- For the creamiest texture, use whole milk.
- Avoid ultra-pasteurized milk, as it may not curdle properly.
- Add herbs or spices during the kneading process for flavored mozzarella.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Cheese Making
- Method: Stovetop and Microwave
- Cuisine: Italian-Inspired
- Diet: Vegetarian
