Mozzarella Cheese
Directions
- 1Add half a gallon of whole milk to a saucepan.
- 2Add half a gallon of whole milk to a saucepan.
- 3Add half a gallon of whole milk to a saucepan.
- 4Turn the heat to medium-medium high.
- 5Turn the heat to medium-medium high.
- 6Turn the heat to medium-medium high.
- 7Warm the milk to 110 degrees Fahrenheit, stirring and keeping an eye on the temperature.
- 8Warm the milk to 110 degrees Fahrenheit, stirring and keeping an eye on the temperature.
- 9Warm the milk to 110 degrees Fahrenheit, stirring and keeping an eye on the temperature.
- 10Once the milk has reached 110 degrees, add 5 tablespoons of white vinegar and stir.
- 11Once the milk has reached 110 degrees, add 5 tablespoons of white vinegar and stir.
- 12Once the milk has reached 110 degrees, add 5 tablespoons of white vinegar and stir.
- 13Turn off the heat, cover the milk, and allow it to set for 15 to 20 minutes until the curd separates from the whey.
- 14Turn off the heat, cover the milk, and allow it to set for 15 to 20 minutes until the curd separates from the whey.
- 15Turn off the heat, cover the milk, and allow it to set for 15 to 20 minutes until the curd separates from the whey.
- 16Strain out the curd from the whey using a cheesecloth or a mesh strainer, squeezing out as much liquid as possible.
- 17Strain out the curd from the whey using a cheesecloth or a mesh strainer, squeezing out as much liquid as possible.
- 18Strain out the curd from the whey using a cheesecloth or a mesh strainer, squeezing out as much liquid as possible.
- 19Reheat the curd in the microwave for about 30 seconds until it's melted and smoother.
- 20Reheat the curd in the microwave for about 30 seconds until it's melted and smoother.
- 21Reheat the curd in the microwave for about 30 seconds until it's melted and smoother.
- 22If there's any extra whey on it, pour it off.
- 23If there's any extra whey on it, pour it off.
- 24If there's any extra whey on it, pour it off.
- 25Stretch and fold the cheese until it's all smooth and elastic.
- 26Stretch and fold the cheese until it's all smooth and elastic.
- 27Stretch and fold the cheese until it's all smooth and elastic.
- 28Form the cheese into a mozzarella ball.
- 29Form the cheese into a mozzarella ball.
- 30Form the cheese into a mozzarella ball.
- 31Cool the mozzarella ball by placing it in a bowl and adding cold water for about 15 minutes.
- 32Cool the mozzarella ball by placing it in a bowl and adding cold water for about 15 minutes.
- 33Cool the mozzarella ball by placing it in a bowl and adding cold water for about 15 minutes.
- 34Slice and enjoy your homemade mozzarella cheese.
- 35Slice and enjoy your homemade mozzarella cheese.
- 36Slice and enjoy your homemade mozzarella cheese.
Ingredients
- 0.5 gallon Whole Milk
- 0.5 gallon Whole Milk
- 0.5 gallon Whole Milk
- 5 tablespoons White Vinegar
- 5 tablespoons White Vinegar
- 5 tablespoons White Vinegar
Equipment
saucepanthermometerwooden spoonslotted spooncheeseclothstrainerbowlmicrowave
Tips
- You can use lemon juice instead of vinegar.
- Store in an airtight container.