Homemade Mozzarella Cheese

1 hour
1 mozzarella ball
Making mozzarella cheese from scratch using just milk and vinegar is a surprisingly simple process yet so rewarding! All you need is two ingredients and no fancy equipment. This homemade version has a creamy flavor, perfect for making pizzas or in a sandwich. Who knew you could make cheese from scratch with ingredients you already have in your kitchen?
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Homemade Mozzarella Cheese

Making mozzarella cheese from scratch using just milk and vinegar is a surprisingly simple process yet so rewarding! All you need is two ingredients and no fancy equipment. This homemade version has a creamy flavor, perfect for making pizzas or in a sandwich. Who knew you could make cheese from scratch with ingredients you already have in your kitchen?

Getting Started: What You’ll Need

First things first, let’s gather our ingredients. For this homemade mozzarella recipe, you’ll only need a half-gallon of whole milk, some white vinegar (or apple cider vinegar if you prefer), and a bit of salt for seasoning (optional, but highly recommended for enhancing flavor). Yep, that’s it – no fancy equipment or hard-to-find ingredients required. Just good old-fashioned milk and vinegar – how’s that for simplicity?

The Magic Begins: Making the Cheese

Now that we’ve got everything we need, it’s time to start crafting our cheese. Begin by gently heating half a gallon of whole milk in a large pot over medium-low heat. You’ll want to heat it up to around 135°F – just warm enough to get things going, but not too hot to handle where it’s boiling. Once it’s at the right temp, take off the heat.

Once your milk is nice and warm, it’s time to introduce the star of the show: distilled white vinegar. Slowly pour in about a quarter cup of vinegar while gently stirring the milk. Immediately, you’ll start to see curds forming and separating from the whey. It’s like watching a science experiment unfold right before your eyes!

Separating Curds from Whey

After adding the vinegar, let the milk sit for about 10-15 minutes to allow the curds to fully separate from the whey. You’ll know it’s ready when you see a clear distinction between the two – the curds will have a soft, cheese-like texture, while the whey will be a liquidy, pale yellow color.

Once your curds are ready to go, it’s time to strain them. Line a colander with cheesecloth or a clean kitchen towel and carefully pour the curds and whey into it. If you don’t have a cheesecloth like me, you could do it without but it will take a bit more time. You can also use a paper towel. Let the mixture drain for a few minutes, then gather up the corners of the cloth and give it a gentle squeeze to remove any excess liquid. The goal is to get out as much whey as possible!

Shaping and Seasoning

With your curds strained and ready to go, it’s time to shape them into that classic mozzarella form. Transfer the curds to a microwave-safe bowl and pop them in the microwave for about a minute to heat them up. Then, using heat-resistant gloves or a spoon, knead and stretch the curds until they become smooth and elastic. It’s like playing with edible playdough – only better!

Once your cheese is nice and stretchy, sprinkle it with a bit of salt to season it to perfection. Give it one final knead to incorporate the salt, then shape it into balls or whatever shape your heart desires. Drop in some ice water now for a few minutes to solidify the shape. And just like that, you’ve got yourself a batch of homemade mozzarella cheese – congratulations!

If you do not plan to use it right away, just tightly wrap it in saran wrap or keep in an air-tight container. Store in the fridge no more than a week before using it up!

Looking for Recipes with Mozzarella? Try These Out!

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Homemade Mozzarella Cheese

Making mozzarella cheese from scratch using just milk and vinegar is a surprisingly simple process yet so rewarding! All you need is two ingredients and no fancy equipment. This homemade version has a creamy flavor, perfect for making pizzas or in a sandwich. Who knew you could make cheese from scratch with ingredients you already have in your kitchen?

Making mozzarella cheese from scratch using just milk and vinegar is a surprisingly simple process yet so rewarding! All you need is two ingredients and no fancy equipment. This homemade version has a creamy flavor, perfect for making pizzas or in a sandwich. Who knew you could make cheese from scratch with ingredients you already have in your kitchen?

1 hour
1 mozzarella ball

Ingredients

  • 8 cups whole milk, half gallon
  • 1/2 cup distilled white vinegar
  • 1/2 to 3/4 teaspoon sea salt, adjust to taste

Instructions

  1. Pour the milk into a large pot and heat it gently over medium-low heat until it reaches around 135°F. Stir occasionally to prevent scorching.
  2. Once the milk reaches the desired temperature, remove the pot from the heat. Stir in the vinegar slowly while gently stirring the milk. You should start to see curds forming and separating from the whey. If the curdling process doesn't start, add a bit more vinegar until it does.
  3. Let the milk sit for about 10-15 minutes to allow the curds to fully separate from the whey. You should notice a clear distinction between the curds and whey.
  4. Line a colander with cheesecloth or a clean kitchen towel and place it over a large bowl or in the sink. Carefully pour the curds and whey into the colander to strain out the curds.
  5. Gather the corners of the cheesecloth or towel and twist them together to form a pouch around the curds. Squeeze out as much whey as possible.
  6. Once most of the whey has been removed, transfer the curds to a microwave-safe bowl. Microwave the curds on high for about 1 minute.
  7. Using heat-resistant gloves or a spoon, knead and stretch the curds until they become smooth and elastic. If the cheese becomes difficult to stretch, microwave it for another 30 seconds and continue stretching.
  8. Sprinkle salt over the stretched cheese and continue to knead it until the salt is fully incorporated. Shape the cheese into balls or any desired shape.
  9. Place the mozzarella balls in a bowl of ice water for a few minutes to cool and set the shape.
  10. Your homemade mozzarella cheese made with vinegar is ready to enjoy! Use it fresh or store it in the refrigerator for a few days in an airtight container.
3 based on 2 reviews

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Loved this simple and easy to follow recipe. I even stored the leftover cheese in the refrigerator for later use and came out delicious over the pizza 😊

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