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Homemade Mozzarella Cheese 🧀🔥

A simple recipe for making fresh mozzarella cheese at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 1 batch
Calories 200 kcal

Equipment

  • Large saucepan For heating the milk
  • Thermometer To monitor milk temperature
  • Slotted spoon For removing curds
  • Cheesecloth For draining whey

Ingredients
  

Dairy

  • 0.5 gallon Raw or pasteurized whole milk (not ultra-pasteurized)

Acid & Seasoning

  • 7 tablespoons White distilled vinegar
  • 0.125 teaspoon Cheese salt, kosher salt, or flaky sea salt Optional

Instructions
 

  • Heat the milk in a large saucepan over medium heat to 190-200°F (88-93°C), stirring occasionally.
  • Remove from heat and slowly add the vinegar, stirring gently.
  • Let the mixture sit undisturbed for 5-10 minutes until curds separate from the whey.
  • Line a colander with cheesecloth and carefully pour the curds and whey into it.
  • Let the curds drain for at least 30 minutes, or until most of the whey has drained.
  • Gently gather the curds and shape them into a ball or desired form.
  • Submerge the mozzarella in cold water for at least 30 minutes to firm up.
  • Serve immediately or store in the refrigerator for later use.

Notes

For a saltier cheese, add more salt. Experiment with different types of salt for varying flavors.