Homemade Mozzarella Cheese
Directions
- 1Add half a gallon of whole milk to a large pot.
- 2Add half a gallon of whole milk to a large pot.
- 3Add half a gallon of whole milk to a large pot.
- 4Bring the milk up to 115 degrees Fahrenheit over medium heat, stirring occasionally.
- 5Bring the milk up to 115 degrees Fahrenheit over medium heat, stirring occasionally.
- 6Bring the milk up to 115 degrees Fahrenheit over medium heat, stirring occasionally.
- 7Once the milk is at 115 degrees Fahrenheit, add 1/3 cup of white vinegar (about 7 tablespoons).
- 8Once the milk is at 115 degrees Fahrenheit, add 1/3 cup of white vinegar (about 7 tablespoons).
- 9Once the milk is at 115 degrees Fahrenheit, add 1/3 cup of white vinegar (about 7 tablespoons).
- 10Mix it up for about a minute until it starts to curdle.
- 11Mix it up for about a minute until it starts to curdle.
- 12Mix it up for about a minute until it starts to curdle.
- 13Cover the pot and let it sit for 15 minutes to finish curdling.
- 14Cover the pot and let it sit for 15 minutes to finish curdling.
- 15Cover the pot and let it sit for 15 minutes to finish curdling.
- 16Strain the curds from the whey using a strainer and cheesecloth.
- 17Strain the curds from the whey using a strainer and cheesecloth.
- 18Strain the curds from the whey using a strainer and cheesecloth.
- 19Squeeze out as much whey from the curds as you can.
- 20Squeeze out as much whey from the curds as you can.
- 21Squeeze out as much whey from the curds as you can.
- 22Put the curds in a microwave-safe bowl and heat it up for about 30 seconds.
- 23Put the curds in a microwave-safe bowl and heat it up for about 30 seconds.
- 24Put the curds in a microwave-safe bowl and heat it up for about 30 seconds.
- 25If there is any extra whey after microwaving, dump it off.
- 26If there is any extra whey after microwaving, dump it off.
- 27If there is any extra whey after microwaving, dump it off.
- 28Carefully fold and stretch the melted curds up under itself until smooth.
- 29Carefully fold and stretch the melted curds up under itself until smooth.
- 30Carefully fold and stretch the melted curds up under itself until smooth.
- 31Once the mozzarella is smooth, put it in a bowl and add cold water and a small amount of salt to make a brine.
- 32Once the mozzarella is smooth, put it in a bowl and add cold water and a small amount of salt to make a brine.
- 33Once the mozzarella is smooth, put it in a bowl and add cold water and a small amount of salt to make a brine.
- 34Allow it to cool for about 10-15 minutes.
- 35Allow it to cool for about 10-15 minutes.
- 36Allow it to cool for about 10-15 minutes.
- 37Slice it up and use it for whatever you use mozzarella for.
- 38Slice it up and use it for whatever you use mozzarella for.
- 39Slice it up and use it for whatever you use mozzarella for.
Ingredients
- 0.5 gallon whole milk
- 0.5 gallon whole milk
- 0.5 gallon whole milk
- 0.33 cup white vinegar
- 0.33 cup white vinegar
- 0.33 cup white vinegar
- salt
- salt
- salt
Equipment
large potthermometerwooden spoonstrainercheeseclothbowlmicrowaveknife
Tips
- Do not throw away the whey, save it for something else.
- Handle the melted curds carefully because it is hot.
- Do not add a lot of salt to the brine because the mozzarella will soak it up.