2-Ingredient Homemade Mozzarella Cheese | Akis Petretzikis

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.

Heat fresh cow milk in a pot until it reaches 45 to 50°C (113 to 122°F).

Add vinegar to the heated milk and let it sit for 2 to 3 minutes to allow the milk to split.

Strain the mixture using cheesecloth to remove excess water, pressing gently to avoid passing the cheese through the cloth.

Microwave the strained cheese mixture at 800 watts for 30 seconds, then press to remove more water.

Microwave the cheese again for another 30 seconds, then add salt and stir the mixture by folding the outside inwards to create a chewy texture.

Shape the cheese into a mozzarella form and drop it into cold water to set for 2 to 3 minutes.

Serve the mozzarella with rocket, cherry tomatoes, and basil leaves, and optionally drizzle with balsamic vinegar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens