Fresh Made Mozzarella Cheese
Make your own fresh ball of mozzarella cheese in just under an hour!
Equipment
- Cheese Cloth
Ingredients
- ½ gal Whole Milk
- ½ cup White Vinegar
- 1 tsp Kosher Salt
- Cold Water
Instructions
- In a large sauce pan over medium heat, add whole milk. Bring to 115degF, stirring occasionally to prevent scorching.
- Once milk is to temperature, add vinegar while stirring. Within 10 seconds the curds should start to separate from the whey. Continue stirring for a minute. Then remove the pan from heat and cover with a lid. Let sit for 15 minutes.
- Drape two layers of cheesecloth in a bowl. Use a spider strainer (frying ladle) to remove the curds from the whey into the cheesecloth. Once all the curds are in the cloth, squeeze as much of the additional whey from the curds.
- Transfer the curds to a microwave safe bowl (if not already using one). Microwave for 30 seconds. Remove and check that the center of the cheese ball is to 160degF. If not, microwave again for 15 seconds.
- Let cool for a few minutes, then work the cheese with your hands until a smooth ball forms by folding it over and over itself.
- Return the ball to the bowl and cover with cold water. Add the salt. Cover and let sit for 15 minutes.
- Remove the cheese from the brine and pat dry with a paper towel. Cut and enjoy right away. Or you can tightly wrap in plastic wrap and place in refrigerator for a few hours before shredding.
- You can keep the cheese in the refrigerator (whole, sliced or shredded) for 1-2 weeks, wrapped in plastic or other airtight storage container.
Tried this recipe?Let us know how it was!