Homemade Mozzarella Cheese from Scratch Recipe

Introduction

Making fresh mozzarella cheese at home is easier than you think and requires only two main ingredients. This simple recipe yields soft, creamy mozzarella perfect for salads, sandwiches, or just enjoying on its own.

Ingredients

• 1 litre full cream milk (not UHT or A2)
• 1/2 cup vinegar
• Salt, to taste

Instructions

1. Step 1: Pour the milk into a pot and heat it to about 50°C. If you don’t have a thermometer, test by dipping your finger in; it should be too hot to keep your finger in for more than three seconds.
2. Step 2: Add the vinegar to the warm milk and stir thoroughly. Let the mixture sit undisturbed for 20 minutes until the milk curdles.
3. Step 3: After 20 minutes, strain the curds through a cheesecloth or clean muslin cloth. Squeeze out as much liquid as possible from the curds.
4. Step 4: Transfer the curds to a microwave-safe bowl without the cloth. Microwave for 1 minute, then fold and stretch the cheese with a spatula until it starts to stretch and develop small cracks. Microwave again for 30 seconds.
5. Step 5: Add a pinch of salt, then fold and stretch the cheese again until it becomes smooth and shiny.
6. Step 6: Place the mozzarella ball into a bowl of super cold water and let it cool for 20 minutes.
7. Step 7: Remove the cheese from the water and enjoy your homemade mozzarella.

Tips & Variations

• Use fresh, high-quality milk for the best flavor and texture.
• If you don’t have a microwave, you can heat the curds in hot water and stretch them with gloves.
• Add herbs or garlic to the salt before folding for flavored mozzarella.

Storage

Store homemade mozzarella in an airtight container in the refrigerator for up to 3 days. Keep it submerged in water or brine to maintain moisture. When ready to use, bring to room temperature for better flavor and texture. Avoid freezing, as it can affect the cheese’s delicate texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use UHT or A2 milk for this recipe?

UHT and A2 milks are not recommended because UHT milk has been ultra-pasteurized and won’t curdle properly, and A2 milk may have different protein structures affecting curd formation.

What if my curds don’t stretch?

If the curds don’t stretch, they might not have been heated enough during the microwave steps, or the milk may not have the right protein content. Try heating them a little longer and ensure you are using fresh, full cream milk.

Homemade Mozzarella Cheese from Scratch Recipe

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This simple two-ingredient mozzarella cheese recipe uses fresh full cream milk and vinegar to create homemade mozzarella with minimal effort. The process involves warming the milk, curdling it with vinegar, straining the curds, and stretching the cheese using a microwave technique. Ideal for cheese enthusiasts seeking a quick and fresh homemade mozzarella without complex ingredients or equipment.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Approximately 200–250 grams of fresh mozzarella 1x
• Category: Cheese
• Method: Microwaving
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Main Ingredients

• 1 litre full cream milk (not UHT or a2)
• 1/2 cup vinegar
• Salt, to taste

Instructions

1. Heat the Milk: Pour the full cream milk into a pot and gently heat it to about 50°C (122°F). If you do not have a thermometer, test by dipping your finger in; it should be quite hot but still bearable for only about 3 seconds.
2. Add Vinegar: Once the milk reaches the correct temperature, stir in the half cup of vinegar thoroughly. Allow the mixture to sit undisturbed for 20 minutes to let the milk curdle and separate into curds and whey.
3. Strain the Curd: After the 20-minute resting period, pour the curdled milk through a cheesecloth or clean muslin cloth to strain out the curds. Squeeze gently to remove as much liquid as possible.
4. Microwave and Stretch the Cheese: Transfer the strained curds into a microwave-safe bowl (without the cloth) and microwave for 1 minute. Remove and fold the cheese with a spatula, working it until it starts to become stretchy and shows small cracks. Microwave again for 30 seconds and continue folding.
5. Add Salt and Stretch Again: Sprinkle a pinch of salt over the curds and fold the cheese repeatedly until it becomes smooth, shiny, and elastic.
6. Cool in Water: Form the cheese into a ball and place it into a bowl of super cold water. Let it cool and set for 20 minutes.
7. Enjoy: Remove the mozzarella from the water and it is ready to be enjoyed fresh or used in your favorite dishes.

Notes

• Ensure to use fresh full cream milk that is not UHT or specially treated like a2 milk to achieve the best curdling results.
• The temperature of the milk is critical; overheating can affect curd formation, while too cold milk will not curdle properly.
• If a microwave is not available, the curds can be stretched in hot water, but timing and technique may vary.
• Adding salt is optional but recommended to enhance flavor.
• Use the cold water bath at the end to help the mozzarella ball firm up and hold its shape.

Keywords: homemade mozzarella, fresh mozzarella, cheese recipe, 2 ingredient mozzarella, easy mozzarella cheese