Main
Homemade Mozzarella Cheese
1 hServes 4Nutri-Score C€€
C
1 h
1 hHomemade Mozzarella Cheese
what you need
Ingredients
raw milk (or low-pasteurized milk)Dairy3.8 litres
white vinegar (about 14 tablespoons)Pantry210 ml
salt (to taste)Spices8 g
ice water (for chilling the cheese)Beverages500 ml
per serving
Nutrition
643kcal
- Carbs
- 45 g
- Proteins
- 31 g
- Fat
- 38 g
what you’ll use
Tools
Stockpot
Kitchen thermometer
Colander
Mixing bowl
step by step
Method
- Step 1
Heat the milk
- Pour the milk into a stockpot.
- Heat gently to 120 °F (about 49 °C), checking with a thermometer.
- Step 2
Add the vinegar and let it rest
- Pour in the white vinegar.
- Stir for 30 seconds, then cover with a lid.
- Let it rest so the curds separate from the whey.
- Step 3
Separate the curds
- Pour the curds into a colander to separate them from the whey.
- Squeeze out as much whey as possible.
- Season the curds with salt.
- Step 4
Reheat the whey
- Bring the whey back up to about 165 °F (about 74 °C).
- Step 5
Stretch the cheese
- Return the cheese to the hot whey until it is hot enough to stretch.
- Stretch and fold the cheese until it is very smooth, being careful not to burn yourself.
- Step 6
Shape and chill
- Form the stretched cheese into a ball.
- Place it in a bowl of ice water and let it rest.
- Eat right away or refrigerate for later.