Homemade Mozzarella Cheese | Easy Fresh Cheese in 30 Minutes - Steph’s Stove

milk

🥗Healthier: low-fat milk

💰Cheaper: powdered milk

Lower calorie option and more affordable.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

More natural and less processed.

Pour 8 cups of whole milk into a heavy bottom pot.

Turn the stove to medium heat and heat the milk until it reaches 115°F, which takes about 2-3 minutes.

Once the milk reaches 115°F, pour in 7 tablespoons of distilled white vinegar and stir gently to separate the curds from the whey.

Use a strainer to separate the curds from the whey and transfer the curds to a rinsed batter bowl.

In the pot with the whey, add 1/3 cup of sea salt and stir until dissolved, then heat the whey to 170°F.

Once the whey reaches 170°F, place the curds back into the whey for 1-2 minutes to heat and soften them.

Remove the curds from the whey and begin to stretch and form them into a ball, pressing and pulling gently to create a smooth texture.

Place the formed cheese ball into a coffee filter-lined strainer to drain excess whey.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens