Serves 1
Directions
- 1Pour 1 gallon of milk into a pot.
- 2Heat the milk to 120°F (49°C) while stirring with a wooden utensil.
- 3Turn off the heat and add almost 1 cup (14 Tbsp or 207 ml) of white vinegar.
- 4Cover the pot and let it sit for 10 minutes.
- 5Scoop the curdled milk into a cheesecloth over a bowl.
- 6Squeeze out all the liquid from the cheesecloth and pour the whey back into the pot.
- 7Place the cheese into a bowl and microwave it for 30 seconds at a time.
- 8After microwaving, stretch and fold the cheese.
- 9Add sea salt to taste.
- 10Continue stretching and folding the cheese until it becomes smooth.
- 11Once smooth, place the mozzarella ball into an ice bath for 10 minutes.
Ingredients
- 1 gallon whole milk
- 14 Tbsp white vinegar
Equipment
potwooden utensilbowlslotted spooncheeseclothmicrowaveglovesspatulasice bath
Tips
- heat milk to 120°F (49°C)
- stir with a wooden utensil to prevent burning
- microwave in 30-second intervals
- stretch and fold until smooth
- season with sea salt
- put into an ice bath for 10 minutes
Related recipes
Creamy Garlic Pizza Dip
Italian · Sauce & Condiment
Skillet Express Lasagna
Italian · Sauce & Condiment
Rao's Copycat Roasted Garlic Alfredo
Italian · Sauce & Condiment1h
Restaurant-style Tomato Sauce
Italian · Sauce & Condiment
Peposo with Parmesan Polenta and Salsa Verde
Italian · Sauce & Condiment
Parmesan Garlic Mushroom Cream Sauce
Italian · Sauce & Condiment
One Pan Garlic Parmesan Chicken & Potatoes
Italian · Sauce & Condiment1h 40m
Marry Me Tofu Sauce
Italian · Sauce & Condiment15m
Malfattis Caseros
Italian · Sauce & Condiment
High-Protein Cottage Cheese Alfredo Sauce
Italian · Sauce & Condiment
Pesto Chicken Pasta
Italian · Sauce & Condiment
Estofado de Vacuno y Polenta Cremosa
Italian · Sauce & Condiment