Directions
- 1Add half a gallon of whole milk to a large pot.
- 2Bring the milk up to 115 degrees Fahrenheit over medium heat, stirring occasionally.
- 3Once the milk is at 115 degrees Fahrenheit, add 1/3 cup of white vinegar (about 7 tablespoons).
- 4Mix it up for about a minute until it starts to curdle.
- 5Cover the pot and let it sit for 15 minutes to finish curdling.
- 6Strain the curds from the whey using a strainer and cheesecloth.
- 7Squeeze out as much whey from the curds as you can.
- 8Put the curds in a microwave-safe bowl and heat it up for about 30 seconds.
- 9If there is any extra whey after microwaving, dump it off.
- 10Carefully fold and stretch the melted curds up under itself until smooth.
- 11Once the mozzarella is smooth, put it in a bowl and add cold water and a small amount of salt to make a brine.
- 12Allow it to cool for about 10-15 minutes.
- 13Slice it up and use it for whatever you use mozzarella for.
Ingredients
- 0.5 gallon whole milk
- 0.33 cup white vinegar
- 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.
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