A recipe for making fresh mozzarella from scratch, using whole milk and vinegar. This popular method helps you create a smooth ball of cheese perfect for immediate consumption.
1. Add 6 cups of whole milk (not homogenized and not ULTRA pasteurized, low temp pasteurized is ok) to a saucepan over medium heat. Stir to evenly warm it up for about 3-5 minutes, or until it is warm to the touch.
2. Turn off the heat, and add 1/4 cup of distilled or apple cider vinegar. It should curdle right away! Stir in the vinegar, cover, and let sit for 5 minutes.
3. Scoop out the curds and transfer to a bowl. The liquid that’s left is the whey.
4. With clean hands, squeeze out the whey and form the curds together.
5. Place the curds back into the warm pot and let it sit for about 5 minutes. Squeeze and knead it together. Repeat this step 3 times, or until you have a nice smooth ball of mozz! (Note: For the 3rd time that you place the mozz ball into the whey, warm the whey up on low heat for 5 minutes. This helps kind of melt the mozzarella together).
6. Transfer the mozzarella to an ice bath and let sit for 5-10 minutes.
7. You can store it in the fridge, but it is highly recommended to eat fresh!
