The Best Homemade Mozzarella Recipe(No Rennet)
This super simple, two ingredient mozzarella is so darn delicious.
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.