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