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I have tried to a number of ways to make fresh mozzarella, and this recipe is absolutely the best homemade mozzarella recipe! It is pretty fool-proof and only requires, two(or three) ingredients. If you have a pot, milk, and vinegar, you can make this fresh mozzarella. It is a really fun way to dip your toe into cheese making at home since it is ridiculously easy. I also love making my own cheese if I can, so that I can ensure that is vegetarian and doesn’t use animal rennet. This recipe replaces the animal rennet with white vinegar!

What You Need For This Fresh Mozzarella:

Whole Milk: I have not tried using any other type of milk, I think whole milk works the best.
White Vinegar: I don’t recommend using any other type of vinegar, this replaces the rennet and causes the curdling process to start.
Sea Salt: Not totally necessary, but I like to use a pinch of sea salt to give the mozzarella a bit of flavor.

Why is this the best homemade mozzarella recipe? It takes no time at all. You only need two ingredients, maybe ones you already have on hand. If you are a vegetarian, you know what is in the cheese. You can do so many things with this cheese. There is nothing more delicious than freshly made fresh mozzarella. You can slice it right after you chill it and serve it as an appetizer. You can put it on pizza, or on pasta. You can make these Vegetarian Mozzarella Stuffed Meatballs! The possibilities are endless.

Why Should You Make This Fresh Mozzarella?

It is only two ingredients, three if you want to get fancy.
This is the best rennet free cheese recipe!
You couldn’t really mess this recipe up even if you tried.
You can keep it in the fridge for weeks.
Put this fresh cheese on pizza, pasta, sandwiches, or just slice and eat with some balsamic vinegar!

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The Best Homemade Mozzarella Recipe(No Rennet)

Kendra Gray

This super simple, two ingredient mozzarella is so darn delicious.

5 from 1 vote

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Prep Time 10

Cook Time 30

Total Time 40

Course Appetizer, Side Dish, Snack

Servings 6

Ingredients

1/2 a Gallon(64oz) Whole milk
7 Tablespoons White vinegar
1/4 teaspoon Sea salt(Optional)

Instructions

Heat the milk in a large pot on medium until it reaches 115 degrees(F).
Turn off the heat and pour in the vinegar. Stir.
Cover the pot and let sit for 15-20 minutes or until the curds have completely separated from the whey(see video).
Gather all of the curds with a slotted spoon and place in a heat safe bowl. Leaving the whey in the pot.
With a wooden spoon or carefully with your hands(it will be hot) squeeze any of the whey(liquid) out of the curds as you can and return the whey to the pot. Keeping the curds in the bowl.
Once you have as much liquid out of the curds, add the salt if using, then stir briefly, then squeeze the curds together into a ball as best you can.
Now, you need to heat the curds. My favorite way to do that is to put the heat safe bowl with the curds into the microwave for 30 seconds, then another 20- 30 seconds until the curds have reached 170 degrees(F). It will look melty.
Another way is to heat the whey again on medium and place the ball of curds into the hot whey until it reaches 170 degrees(F).
Once the curds are stretchy/melty, you want to stretch the cheese for a minute or so in your hands. The longer you stretch it, the firmer it will be. I wear gloves to do this since the cheese is hot.
Shape the cheese in a ball, or you can make tiny balls with it.
Place the cheese in an ice bath for about 10 minutes.
Store in the fridge.