Mozzarella Cheese
Fresh homemade mozzarella cheese made from milk and vinegar, perfect for slicing or melting.
32Min
4Servings
85Cal
MediumLevel
VegetarianGluten freeKid friendlyvegetariangluten_free
#cheese#homemade#dairy
Equipment
Large pot
Stove
Colander
Mixing bowl
Mixing spoon
Ingredients
Ingredients
whole milk (fresh)
2000 ml
white vinegar
60 ml
salt
10 g
Instructions
1
Heat the milk
Pour the milk into a large pot and heat it slowly to 85°C, stirring occasionally.
10 minMedium heattimer 10 min
2
Add vinegar
Remove from heat, add the vinegar and stir gently. The milk will begin to curdle.
2 min
3
Strain the curds
Pour the curdled milk through a cheesecloth-lined colander to separate the curds from the whey.
5 min
4
Season and knead
Sprinkle salt over the curds, then knead until smooth and stretchy.
5 min
5
Form the cheese
Shape the mozzarella into balls and cool in ice water for 10 minutes.
10 mintimer 10 min
Original recipe
Storage
Fridge: 5 days
Freezer: 30 days
Reheat: Room temperature or gentle microwave
Store in brine or airtight container
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