Two-Ingredient Baby Mozzarella

Ingredients

• 3 L Fresh farm milk (Whole milk; approximate yield — 350 g of finished cheese)
• 8 tbsp 9% white vinegar (Add 1 tbsp at a time; 8–10 tbsp are needed in total, until the curds separate from the pale-yellow whey)
• 1 tbsp Salt (For saltier mozzarella, you can add 2–3 tbsp)
• Ice water (For quickly cooling and stabilizing the shaped mozzarella)

Steps

1. 1

   Heat the milk until it is warm and hot, but not scalding: you should be able to keep a finger submerged in the milk, although it should feel hot.

2. 2

   Turn off the heat. Stirring the milk constantly, add the vinegar in 1 tbsp portions.

3. 3

   Continue adding vinegar and stirring until the curds separate from the pale-yellow whey.

4. 4

   Stir the curds, gathering them into one ball, then remove the ball and squeeze out the excess whey, continuously kneading the cheese.

5. 5

   Add the salt to the whey. For regular saltiness, use 1 tbsp; for saltier mozzarella, use 2–3 tbsp.

6. 6

   While stirring, heat the whey until very hot, then turn off the heat. The hotter the liquid, the better the cheese will stretch.

7. 7

   Put on warm, latex gloves to protect your hands from the hot whey.

8. 8

   Place the cheese in the hot whey and begin stretching it. Each time, remove the cheese and submerge it in the hot whey again.

9. 9

   Repeat the stretching and dipping until the mozzarella becomes more uniform and very elastic.

10. 10

    Shape the mozzarella into one large ball or many small balls.

11. 11

    Immediately submerge the shaped mozzarella in ice water so it can set and cool.

12. 12

    Once cooled, serve the mozzarella. If desired, use it for salads, sandwiches, or pizza.

Notes

The mozzarella can be stored in brine for up to 5 days. The source does not specify the exact temperature of the milk or whey; use the described condition as a guide—the milk should be hot but not scalding, while the whey should be very hot.

Nutrition per serving

• cheese
• homemade cheese
• mozzarella
• appetizer
• no-bake
• vegetarian
• for salads
• for pizza