Mozzarella Made EZ!

Clean and simple homemade mozzarella, just 3 ingredients! I used 2% milk in lieu of whole and it worked out well enough for me as shown in above image. Results may vary.

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Equipment:

• Large cooking pot

• Digital Cooking thermometer

• Measuring spoons or measuring cup

• Mesh strainer or colander

• 2 bowls: one large, one smaller

• Cheesecloth, enough to fold over 2-3 times into a colander

• Large stirring spoon

Ingredients:

• 1 gallon whole milk preferred (2% milk works but yields looser curds)

• 1/2 tsp salt

• 14 tbsp (7/8 cup) plain white vinegar (this makes the milk curd)

Instructions:

Heat the Milk

1. Pour milk into the large cooking pot

2. Heat on low to low-medium (stir with large spoon to prevent scorching)

3. Monitor milk with digital thermometer, turn heat off at 120F degrees

Add the Vinegar

1. Pour in vinegar and stir gently for about 30 seconds (until curds stop forming--stirring should become a bit challenging)

2. Cover pot and let rest for 15-30 minutes

Strain out the whey (liquid)

1. Place strainer over a large bowl.

2. Lay 2-3 layers of cheesecloth in the strainer

3. Pour mixture into the cheesecloth lined strainer (or scoop curds with a slotted spoon)

4. Save whey if desired

Squeeze the cheese!

1. Gather cheesecloth around the curds

2. Squeeze out as much liquid as possible (drier curds makes cheese that is easier to cut later on)

Stretch and fold!

1. Transfer the curds to a smaller microwave safe bowl

2. Sprinkle with salt

3. Microwave for about 30 seconds

4. Curds will be hot to handle, do your best to stretch it lengthwise

5. Fold ends back onto itself

6. As cheese cools, It will be harder stretch and fold: repeat heating, stretching folding until ball is just a bit smoother

Ice water bath

Submerge cheese ball in ice water for 15 minutes

Manga!

Your mozzarella is ready to eat!

Refrigerating?

Fresh mozzarella is best eaten immediately, but if storing and refrigerating:

1. Wrap tightly in plastic wrap or

2. Place in an airtight container with water + a few drops of vinegar (change daily)

3. Use within 2–3 days.