Description
Making mozzarella cheese at home is surprisingly easy and incredibly rewarding. Fresh, creamy, and perfect for pizza, salads, or snacking, this homemade mozzarella will elevate any dish!
Ingredients
Scale
- 8 cups whole milk
- 7 tablespoons white vinegar (or lemon juice)
- 1/3 cup salt
Instructions
- Pour the whole milk into a large pot and heat over medium heat. Stir occasionally to prevent the milk from scorching.
- Heat the milk to about 190°F (88°C). Small bubbles will form around the edges. Be careful not to let the milk boil.
- Once the milk reaches the desired temperature, remove the pot from heat and slowly stir in the vinegar (or lemon juice) to help the milk curdle.
- Let the milk sit for 5-10 minutes for the curds to form, with the curds separating from the whey.
- Use a slotted spoon to scoop the curds into a colander lined with cheesecloth. Let them drain for a few minutes.
- Once drained, sprinkle the salt over the curds and gently knead them together to form a smooth, stretchy dough.
- Heat the curds in the microwave for 20-30 seconds at a time, kneading and stretching after each heating until the cheese becomes smooth and elastic.
- Shape the mozzarella into a ball or log. For extra softness, dip it in ice water for a few minutes.
- Store your mozzarella in a container filled with some of its whey or salted water to keep it fresh.
- Enjoy your homemade mozzarella on pizzas, in sandwiches, or as a delicious snack!
Notes
- You can use lemon juice as a substitute for vinegar, depending on your preference.
- If you prefer firmer mozzarella, you can omit the ice water dip.
- Store the mozzarella in a container with some whey or salted water to keep it fresh for several days.
Nutrition
- Serving Size: 1 ball (approx. 100g)
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 65mg