Homemade Mozzarella
This homemade mozzarella cheese is so much fun to make with the whole family! If you’re homeschoolers like us, consider it today’s science experiment! :) You only need 3 ingredients & just a little time to create delicious cheese - perfect for pizza, toast, bruschetta… options are endless!!
Ingredients:
1 gallon of whole milk (not ultra pasteurized if possible)
1 1/2 cups white vinegar
1 teaspoon salt
Instructions:
Heat the Milk:
Pour 1 gallon of whole milk into a large stainless steel pot.
Heat the milk over medium heat to 185 degrees Fahrenheit, stirring frequently to prevent scorching.
Add Vinegar:
Once the milk reaches 185 degrees Fahrenheit, remove the pot from heat.
Slowly stir in 1 1/2 cups of white vinegar. You should see the milk begin to curdle and separate into curds (the solid part) and whey (the liquid part).
Let the mixture sit for 10-15 minutes to allow the curds to fully separate.
Drain the Curds:
Line a large colander with cheesecloth or a clean cotton cloth.
Carefully pour the curds and whey mixture into the lined colander, allowing the whey to drain away. Be gentle to avoid breaking up the curds too much.
Press the Curds:
Gather the corners of the cheesecloth and twist them together to form a ball with the curds inside.
Press down gently on the ball to remove excess whey.
Knead the Cheese:
Knead the curds like dough until they become smooth and stretchy. This usually takes 3-5 minutes of kneading.
Add Salt:
Once the cheese is smooth and stretchy, knead in 1 teaspoon of salt until well incorporated.
Shape the Mozzarella:
Shape the mozzarella into balls or any desired shape.
Cool and Store:
Place the mozzarella balls in a bowl of ice water for about 15 minutes to cool and set.
Store the mozzarella in the refrigerator in a covered container filled with whey or salted water to keep it fresh.
Now you have freshly made mozzarella cheese using white vinegar! This cheese is best when eaten within a few days for the freshest flavor and texture.