Learn to make fresh mozzarella from scratch with just 2 ingredients in less than 30 minutes, no rennet or thermometer needed! This recipe yields delicious homemade mozzarella perfect for eating fresh.
1. Add 6 cups of whole milk (not homogenized and not ULTRA pasteurized, pasteurized is ok…I used raw milk to play it safe!) 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. (For exact temps, reference @inthekitchenwithmatt if you have a thermometer!).
2. Then, turn off the heat, and add 1/4 cup of distilled vinegar. It should curdle right away! Stir in the vinegar, cover, and let sit for 5 minutes.
3. Then, 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 knead the curds together.
5. Place it back into the warm whey and let it sit for about 5 minutes. Squeeze and knead again. Repeat this step 3 times, or until you have a nice smooth ball of mozz! (Note: For the 3rd time that I placed the mozz ball into the whey, I warmed it up on low heat for 5 minutes. This helps kind of melt the mozzarella together).
6. Transfer to an ice bath and let sit for 5-10 minutes.
7. You can store in the fridge, but it is highly recommended to eat fresh!
