Authentic Homemade Mozzarella Cheese

Ingredients

• 2 L Full-fat milk (Fresh, not ultra-pasteurized)
• 0.5 cup White vinegar (Added gradually until curds separate)
• Warm water (For rinsing and stretching the cheese)
• Salt (Optional, for the water bath)

Steps

1. 1

   Pour the milk into a large pot and heat it over medium heat. Heat the milk until it is lukewarm (warm enough that you can comfortably keep a finger in it, but not hot).

2. 2

   Once the milk reaches the lukewarm stage, turn off the heat immediately.

3. 3

   Gradually add the white vinegar (starting with half a cup) while stirring gently. Continue adding vinegar until the milk solids (curds) begin to separate from the liquid whey.

4. 4

   Let the mixture sit for about 2 minutes to allow the curds to fully form and clump together.

5. 5

   Using a slotted spoon or your hands, gather the curds and squeeze them firmly to remove as much whey as possible, forming a ball.

6. 6

   Place the cheese ball into a bowl of warm water (optionally salted). Stretch and fold the cheese repeatedly in the warm water to develop its characteristic stretchy texture.

7. 7

   Once the cheese is smooth and stretchy, squeeze out any remaining water and shape it into a final ball.

Notes

The transcript indicates that the milk should only be heated to a lukewarm temperature (neem garam) to ensure the cheese doesn't become tough. If the curds do not separate after adding 1/2 cup of vinegar, you may need to add a small amount more.

Nutrition per serving

• mozzarella
• cheese
• homemade
• vegetarian
• dairy
• basics
• staple