Servings: 6 slices
Ingredients
- 1/2 gallon whole milk (not ultra-pasteurized)*
- 1/2 cup white vinegar
- 1/2 tsp salt
Instructions
- Pour the milk into a large pot and warm over medium heat until it reaches approximately 120°F (49°C).
- Stir in the vinegar gently to disperse, then leave the pot undisturbed for 10 minutes. You can cover the pot if you prefer, but it’s unnecessary.
- Remove the cheese curds from the pot using a fine mesh strainer placed over a bowl. Press the curds into a ball with your hands, squeezing out as much whey as possible.
- Reheat the whey in the pot to anywhere between 122°F (50°C) and 185°F (85°C). The exact temperature isn’t critical, but the whey should be hot enough for the cheese to stretch. Begin stretching and folding the mozzarella. If the cheese doesn’t stretch, return it briefly to the hot whey until it becomes elastic and pliable. Avoid overheating, as this can cause the cheese to melt and become unmanageable. Tip: While I prefer using hot whey, you can use a microwave as an alternative. Heat the cheese in 15-30 second intervals, stretching and folding between sessions. This is not my preferred method as it’s easy to overheat the cheese (especially the edges), making it melt into a non-formable mess. Gloves can help handle hot cheese.
- Once the mozzarella has stretched well, sprinkle it with salt on both sides. Shape it into a ball by cupping it and folding the sides underneath.
- Optional: Place the mozzarella ball in an ice bath for about 10 minutes for a firmer texture.
Video
Notes
-*Best results with non-homogenized raw and low-temp pasteurized milk. I’ve had success with non-homogenized pasteurized milk and less with homogenized pasteurized milk. Do not use ultra-pasteurized milk.
-You could use another acid like apple cider vinegar or lemon juice, but it will flavor the mozzarella some.
Nutrition
Calories: 193kcal | Carbohydrates: 15g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 38mg | Sodium: 314mg | Potassium: 474mg | Sugar: 15g | Vitamin A: 511IU | Calcium: 389mg | Iron: 0.01mg
Nutrition values are approximate and may vary.
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