How to Make Mozzarella Balls

fresh mozzarella balls

🥗Healthier: part-skim mozzarella

💰Cheaper: mozzarella string cheese

String cheese is often more affordable and still provides a similar taste.

balsamic vinegar

🥗Healthier: balsamic glaze

💰Cheaper: red wine vinegar

Red wine vinegar is less expensive and can provide a tangy flavor.

fresh basil leaves

🥗Healthier: spinach

💰Cheaper: dried basil

Dried basil is a cost-effective alternative but will have a different flavor profile.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option for drizzling.

Get whole milk (not ultra-pasteurized) and pour it into a stainless steel pan.

Heat the milk to 105°F, stirring occasionally with a slotted spoon to prevent sticking.

Once at 105°F, add citric acid and stir to incorporate.

Increase the temperature to 180°F, just below boiling, while stirring to keep the milk from sticking.

Remove from heat and quickly add about 3/4 cup lemon juice and vinegar, stirring to separate curds and whey.

Let the mixture sit for 15-20 minutes to allow curds to form and separate from whey.

Pour the curds and whey through a strainer lined with cheesecloth to drain.

Wrap the curds in cheesecloth and form into a ball, securing it with a twist tie or string.

Refrigerate the formed mozzarella for at least 2 hours or overnight to firm up.

Serve the mozzarella with cherry tomatoes and fresh parsley for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens