3 Ingredient Mozzarella Cheese ~ Simple Recipe

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.

Shake the raw milk well before pouring to mix the cream.

Pour 1 gallon of raw milk into an 8-quart stock pot.

Heat the milk over medium heat until it reaches about 115°F (between 115°F and 120°F), stirring occasionally to avoid boiling.

Once the milk reaches the desired temperature, turn off the heat and remove the thermometer.

Add 2/3 cup of white vinegar to the milk and stir for about a minute until curds start to form.

Let the mixture sit undisturbed for about 15 minutes to allow curds to fully develop.

Strain the curds from the whey using a nut milk bag or cheesecloth, saving the whey for later use.

Dunk the curds in hot water (not boiling) for about 4-5 minutes to make them pliable.

Squeeze the curds in the hot water to remove more whey and make them stretchier.

Remove the curds from the hot water and start stretching and folding them until smooth and shiny.

Shape the stretched curds into a ball and place it into cold water to firm up.

Add a few shakes of salt to the cold water to act as a brine for flavor.

Repeat the shaping process for any remaining curds, placing each ball into the cold water.

Let the mozzarella balls sit in the brine for about 15 minutes to firm up.

After 15 minutes, remove the mozzarella from the water and dry it off on a clean towel.

Wrap the mozzarella in plastic wrap and refrigerate for a few hours before using.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens