2-Ingredient Homemade Mozzarella
This 2-ingredient homemade mozzarella uses just milk and vinegar to produce fresh, sliceable cheese with minimal equipment. With a short active cook time and clear visual cues, this recipe makes fresh mozzarella accessible for everyday cooking, snacking, or serving with simple accompaniments.
Tasty Team
Total Time
4 hr 55 min
4 hr 55 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
Total Time
4 hr 55 min
4 hr 55 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
Ingredients
for 8 servings
- 1 gal pasteurized whole milk (not ultra-pasteurized)
- 7 oz distilled white vinegar
- 1 teaspoon kosher salt, or to taste
Nutrition Info
- Calories 288
- Fat 15g
- Carbs 21g
- Fiber 0g
- Sugar 25g
- Protein 15g
Estimated values based on one serving size.
Preparation
- Heat the milk in a large stockpot over medium, stirring occasionally to prevent scorching, until it reaches 115–120°F (46–49°C), 10–12 minutes.
- Add the vinegar to the milk, and cook over medium, stirring constantly and moving gently through the milk, for about 1 minute, or until thick white curds form and separate from the pale yellow whey. Remove from heat, and cover the pot. Let the mixture stand for about 10 minutes, or until the curds are fully set and look soft but are cohesive.
- Spoon the curds into a cheesecloth-lined strainer set over a bowl, or pour the mixture through a nut milk bag set over a bowl. The whey will drain away, leaving moist, clumpy curds behind.
- Carefully squeeze and massage the curds over the bowl to remove as much liquid as possible, until the curds become compact and slightly springy and hold together when pressed, 3–4 minutes.
- Transfer the curds to a microwaveable bowl. Microwave on HIGH for 30 seconds. Stir in the salt, and microwave for 30–60 seconds, until the cheese looks glossy and begins to stretch when stirred.
- Using a spatula, fold the hot cheese over itself 3 times. If too hot to knead, let it cool for about 2 minutes, or until just cool enough to handle. Knead for 2–3 minutes, until the cheese becomes smooth and elastic and forms a uniform ball.
- Wrap the cheese in a piece of plastic wrap, and twist the ends tightly to form a round ball. Place the wrapped cheese in a small bowl. Chill in the refrigerator for about 4 hours, or until the cheese is firm and sliceable and holds its shape, flipping the cheese over after 2 hours.
- Unwrap the chilled cheese. Let it come to temperature for 10–15 minutes. Slice or tear it into pieces, and serve.
- To store, place the cheese in an airtight container, and cover it with a small amount of reserved whey or lightly salted water. Store in the refrigerator for 5–7 days, though the cheese is at its best within the first 3–4 days. Discard the cheese if it develops an off smell, slimy texture, or visible mold.
- Enjoy!
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