Directions
- 1Add half a gallon of whole milk to a large pot.
- 2Bring the milk to 115°F over medium heat, stirring occasionally.
- 3Add one-third of a cup of white vinegar (about 7 tablespoons).
- 4Mix for about a minute until curds start to form.
- 5Cover and let sit for 15 minutes.
- 6Strain the curds using a cheesecloth and a strainer.
- 7Squeeze out as much whey as possible from the curds.
- 8Microwave the curds for about 30 seconds.
- 9Carefully handle the hot curds, folding and stretching them under themselves.
- 10Place the mozzarella ball in a bowl and add cold water and salt to create a brine.
- 11Let cool for 10-15 minutes.
- 12Slice and serve or shred.
Ingredients
- 0.5 gallon whole milk
- 1 third cup white vinegar
- 1 salt
Equipment
large potwooden spoonthermometercheeseclothstrainerbowlmicrowave
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