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Easy Homemade Mozzarella Cheese

Writer: Homegrown On PurposeHomegrown On Purpose

Updated: 2 days ago

2 Ingredient - no rennet!



Sliced white cheese on a wooden cutting board with a knife. The cheese is cylindrical, and the setting is a rustic kitchen.


Making fresh mozzarella has become a staple in our house and I'm convinced after you see how easy and delicious it is, it will be in yours as well.


What started out as a way to use all the frozen milk I had purchased on sale, now has become the staple way to have fresh mozzarella for salads, Caprese sandwiches, Margherita pizza, or just plain snacking! It's so good! And here's the best part.... NO RENNET! Just plain vinegar and little salt is all that's needed to turn that fresh (or frozen) whole milk into delicious, fresh mozzarella in about 20 minutes!


Let's get started!





A pot with milk and a digital thermometer reading 116.8°F. The display is blue. The pot is on a stove in a kitchen setting.

In large pot, warm milk to 115°. -120° F stirring continuously with a slotted spoon.



Pouring vinegar from a metal cup into a pot of simmering milk, with a wooden spoon on the right. Stainless steel pot on a stove.















Once temperature is met, slowly add vinegar and keep stirring for 30-60 seconds. You should start to see curds form immediately.


Remove from heat and cover with lid. Let sit for 5-10 minutes.









Cheese curds on a wooden spoon are placed on a cheesecloth in a kitchen setting. Stainless steel pot and wooden surface in the background.


Remove curds with slotted spoon, then strain by pressing in a cheesecloth.


Hands squeeze white cheese ball over a glass measuring cup with liquid inside. Wooden surface background.















Squeeze until no more moisture is seen.


* Remember to save the whey!


You can add this very nutrient dense whey to smoothies, or even as a fertilizer to your garden!










Hand uses wooden spoon to mix cheese in a metal pot on a stove. The pot handle is held with a black grip. Warm kitchen setting.


Remove the cheese from cheesecloth and place back into pot, on medium heat, cook until temperature reaches to 160°. Continually press with slotted spoon and stir cheese while it is cooking.





Cheese being stretched with a wooden slotted spoon over a metal pot, showing its texture. The setting is a kitchen with neutral tones.

Press and fold cheese ball until all moisture is removed and cheese is smooth and melted.



















Hands kneading cheese on a wooden surface, close-up. The dough is slightly textured and off-white, creating a focused, tactile scene.



Turn onto a board add salt and kneed throughout.

Careful! Cheese will be hot!


















Hands roll cheese with a wooden pin on a wooden surface. The scene is warm-toned, highlighting the texture of the cheese and wood.


Either roll out with a rolling pin or bare hands to form a cheese log for slicing, or form into ball and place in plastic wrap, set in a small bowl to hold round shape.


Whatever shape you choose, it needs to be wrapped tightly with plastic wrap before storing in refrigerator.



Hands unwrapping white cheese in plastic wrap over a small bowl on a wooden board. Text inside bowl: "1 cup size." Kitchen setting.

 























Refrigerate for 4 hours before slicing. Fresh Mozzarella can store up to two weeks in the refrigerator. Can also be frozen up to six months and used later.


Enjoy!




Click here to watch the step by step yummy Mozzarella Making!




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Affiliate links help me continue to put out fresh and free content for you to enjoy. Thanks for the support! Nothing in this post was gifted nor sponsored by any brand or agency.

 
 
 

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