Once you learn how to make mozzarella cheese using milk and vinegar, you’ll be amazed at how easy it is to create this fresh and creamy delicacy right in your own kitchen using expiring milk – I mean “expiring”, not “expired”.
In this step-by-step guide, we’ll walk you through the magical process of turning leftover milk and white vinegar into fresh and tender mozzarella cheese. This homemade cheese can be enjoyed instantly, paired with salads, or melted to perfection atop a pizza.
Now you can roll up your sleeves, say goodbye to store-bought mozzarella, and hello to the joy of crafting your very own freshly homemade cheese.
How to Make Mozzarella Cheese Q&A
Q: Can I use low-fat milk or plant-based milk to make mozzarella cheese?
While it’s possible to make mozzarella cheese with low-fat milk and plant-based milk, using whole milk increases the likelihood of success. What’s more, whole milk generally results in a creamier and more flavorful cheese.
The process of making plant-based mozzarella cheese often involves similar techniques, such as curdling the milk with an acidic ingredient and then shaping and setting the curds. Recipes for plant-based mozzarella cheese typically involve ingredients like tapioca starch, nutritional yeast, and various seasonings to mimic the flavors and textures of dairy-based mozzarella. Here is a great example of vegan mozzarella cheese recipe.
Q: What type of vinegar is best for making mozzarella cheese?
White vinegar with an acidity level of 4-6% and lemon juice are commonly used for making mozzarella cheese. The acidity of lemon juice typically falls within the range of 4-6% citric acid too. Therefore, you can easily replace the white vinegar in this recipe with an equal amount of lemon juice.
Q: How to make mozzarella cheese without a thermometer?
Using a thermometer ensures that you heat the milk to the correct temperature.
For experienced cooks, an alternative method for testing milk temperature is by touch: After washing your hands thoroughly, dip a clean finger into the milk for a few seconds. If the milk feels very hot and you need to pull your finger out quickly, it’s likely above 50°C. On the other hand, if you can endure the hot milk for about 5 seconds before the heat becomes uncomfortable, the temperature should be around 50°C.
Q: What is the purpose of cooling the cheese in iced water?
- Texture and Firmness: Placing the mozzarella cheese in iced water helps in setting its texture. The rapid cooling process prevents the cheese from becoming overly soft and maintains its desired firmness.
- Stop the Cooking Process: The ice bath can quickly stop the cheese from further cooking. This step is crucial to prevent the cheese from becoming overcooked, which can lead to a tough texture.
- Even Temperature Distribution: Cooling in iced water ensures that the cheese cools down evenly. This uniform cooling helps in achieving a consistent texture throughout the cheese.
- Food Safety: Rapid cooling also contributes to food safety. By cooling the cheese quickly, you reduce the time it spends in the temperature danger zone (40°F to 140°F or 4°C to 60°C) where harmful bacteria can multiply rapidly.
Q: Will homemade mozzarella cheese be stretchy when melted?
I grated my homemade mozzarella cheese and scattered it over the pizza dough to see if it is stretchy after melted. As you can see in the image, when heated, the homemade mozzarella cheese melts, but it doesn’t stretch as much as store-bought mozzarella. Maybe it’s because store-bought mozzarella commonly includes specific proteins and enzymes that enhance its stretchiness.
While you may not achieve the long cheese pull characteristic of store-bought mozzarella, the homemade mozzarella pizza is still undeniably creamy and delicious.
EQUIPMENT
- kitchen scale or measuring cups
- food thermometer
- microwave
- microwave-safe bowl
- food handling gloves
- large pot
- fine mesh strainer
- spatula or spoon
INGREDIENTS
- 1500 g whole milk (1.5 liter or 6 cups of milk; Do not use ultra-pasteurized milk)
- 80 g white distilled vinegar (4% – 6% acidic; ⅓ cup; Can be substituted with an equal amount of lemon juice)
How to Make Mozzarella Cheese
1. Pour the milk into a large pot. Heat the milk over medium heat, stirring gently to prevent scorching, until it reaches about 50°C/122℉. Use a thermometer to monitor the temperature.
2. Once the milk reaches 50°C/122℉, quickly add the white vinegar to the hot milk, remove the pot from the heat. Stir gently for about 10 seconds, you will observe curds forming and separating from the whey .
3. Cover the pot with its lid, let it sit undisturbed for about 10 minutes.
4. Place a fine mesh strainer over a large bowl. Pour the mixture into the strainer to drain the whey. (You can save the whey for making breads, pancakes, and cakes.)
5. Use a spoon or spatula to gently press the cheese in the strainer to remove excess whey.
6. Transfer the cheese into a microwave-safe bowl and microwave it on high heat for 1 minute.
7. Remove the bowl from microwave, drain any released whey; the cheese should be too hot to handle at this point. Use a spatula or spoon to stir and fold the cheese, working towards a smooth texture. When the cheese cools slightly and is manageable, wear food handling gloves and use your hands to stretch it until it becomes smooth and stretchy
8. When the cheese becomes too hard to stretch, microwave it on high for an additional 30 seconds to soften it and restore its pliability. Continue stretching the cheese until it can be shaped into a smooth ball.
9. Fill a large bowl with cold water and add ice cubes to make an ice bath. Place your homemade mozzarella cheese ball into the ice bath. Make sure that the cheese pieces are fully submerged in the ice water.
10. After the cheese has completely cooled down (in about 15 minutes), remove it from the ice water bath. Use kitchen paper to tap dry the cheese’s surface. You can now enjoy this homemade mozzarella cheese immediately or use it in your favorite recipes.
11. To store homemade mozzarella cheese, wrap it tightly in plastic wrap and store in the refrigerator for up to a week.
My other recipes using milk:
How to Make Mozzarella Cheese (2 ingredients: Milk and Vinegar)
Equipment
- kitchen scale or measuring cups
- Food thermometer
- Microwave
- microwave safe bowl
- food handling gloves
- Large Pot
- fine mesh strainer
- spatula or spoon
Ingredients
- 1500 g whole milk (1.5 liter or 6 cups of milk; Do not use ultra-pasteurized milk)
- 80 g white distilled vinegar (4% – 6% acidic; ⅓ cup; Can be substituted with an equal amount of lemon juice)
Instructions
- Pour the milk into a large pot. Heat the milk over medium heat, stirring gently to prevent scorching, until it reaches about 50°C/122℉. Use a thermometer to monitor the temperature.
- Once the milk reaches 50°C/122℉, quickly add the white vinegar to the hot milk, remove the pot from the heat. Stir gently for about 10 seconds, you will observe curds forming and separating from the whey .
- Cover the pot with its lid, let it sit undisturbed for about 10 minutes.
- Place a fine mesh strainer over a large bowl. Pour the mixture into the strainer to drain the whey. (You can save the whey for making breads, pancakes, and cakes.)
- Use a spoon or spatula to gently press the cheese in the strainer to remove excess whey.
- Transfer the cheese into a microwave-safe bowl and microwave it on high heat for 1 minute.
- Remove the bowl from microwave, drain any released whey; the cheese should be too hot to handle at this point. Use a spatula or spoon to stir and fold the cheese, working towards a smooth texture. When the cheese cools slightly and is manageable, wear food handling gloves and use your hands to stretch it until it becomes smooth and stretchy
- When the cheese becomes too hard to stretch, microwave it on high for an additional 30 seconds to soften it and restore its pliability. Continue stretching the cheese until it can be shaped into a smooth ball.
- Fill a large bowl with cold water and add ice cubes to make an ice bath. Place your homemade mozzarella cheese ball into the ice bath. Make sure that the cheese pieces are fully submerged in the ice water.
- After the cheese has completely cooled down (in about 15 minutes), remove it from the ice water bath. Use kitchen paper to tap dry the cheese's surface. You can now enjoy this homemade mozzarella cheese immediately or use it in your favorite recipes.
- To store homemade mozzarella cheese, wrap it tightly in plastic wrap and store in the refrigerator for up to a week.
Video
It was great
Just made it and it turned out super good!! Very easy to follow instructions. I used homogenized 3.25% whole milk which is what’s most widely available in Canada, and it worked great 🙂
Brilliant recipe and very easy to make. Would highly recommend using this!!
NOPE. Not sure if this is some sort of BOT/AI website but that recipe absolutely WILL NOT YIELD ANYTHING NEAR that stretchy…what a joke. Save your milk