How to Make Mozzarella Cheese | Homemade Mozzarella Recipe with Chef Natalie | Vito's Italian Cucina

milk

🥗Healthier: low-fat milk

💰Cheaper: powdered milk

Low-fat milk reduces calories while maintaining flavor.

rennet

🥗Healthier: vegetable rennet

💰Cheaper: lemon juice

Vegetable rennet is suitable for vegetarians.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers a more complex flavor.

cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

Put 1 gallon of organic milk into a large pot.

Turn on the heat to medium, ensuring it doesn't burn the milk.

Heat the milk until it reaches 115°F (46°C).

Once at temperature, turn off the heat and stir the milk gently.

Add 2/3 cup of white vinegar to the milk and stir well.

Cover the pot with a lid and let it sit for about 15 minutes to allow curdling.

After 15 minutes, check the curds that have formed and gently gather them to one side.

Put on gloves to handle the warm curds.

Drain off some of the whey from the curds.

Manipulate the curds to release more whey, folding and pressing them down.

Transfer the curds to a microwave-safe bowl and microwave for about 30 seconds.

Check the temperature of the curds, aiming for around 160°F (71°C).

Stretch the curds as they warm, folding them back into the bowl.

Microwave for another 30 seconds if needed to reach the desired temperature.

Continue to manipulate and stretch the curds until smooth and elastic.

Place the mozzarella into cold water and let it sit for at least 10 minutes.

After 10 minutes, remove the mozzarella from the water and dry it off.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens