Ingredients

• 2 liters of milk
• 50 milliliters of white vinegar
• 100 grams of butter
• 200 grams of mozzarella cheese (optional for extra creaminess)
• Salt to taste
• 1 empty plastic bottle

Step-by-Step Instructions

Step 1: Prepare the Milk

1. Heat the milk: Pour the 2 liters of milk into a large saucepan. Slowly heat the milk over medium heat. Stir occasionally to prevent it from burning or sticking to the bottom of the pan.
2. Monitor the temperature: Heat the milk until it reaches a temperature of about 85°C (185°F). If you don’t have a thermometer, you can look for small bubbles forming along the edges of the milk. It should be hot but not boiling.

Step 2: Curdling the Milk

1. Add vinegar: Once the milk has reached the desired temperature, remove it from the heat and immediately add the 50 milliliters of white vinegar. Stir gently for a few seconds, then let the mixture sit for 5–10 minutes. The vinegar will cause the milk to curdle, separating into curds (the solid part) and whey (the liquid part).
2. Watch for separation: After a few minutes, you should notice the curds forming. The curds will be white and soft, while the whey will appear as a yellowish liquid.

Step 3: Strain the Curds

1. Drain the whey: Using a slotted spoon or a strainer, carefully remove the curds from the pot. Let the curds drain in a fine-mesh strainer or cheesecloth. You can also gently press on the curds to remove excess whey.
2. Transfer to a plastic bottle: To form the mozzarella, transfer the drained curds into an empty plastic bottle. This will help to shape and compact the cheese.

Step 4: Add Butter and Mozzarella

1. Melt the butter: In a small pan, melt 100 grams of butter until it’s completely liquid.
2. Mix with curds: Pour the melted butter over the curds inside the plastic bottle. This will give the cheese a rich, creamy texture. Optionally, you can also add 200 grams of shredded mozzarella cheese to enhance the flavor and texture of the final product.
3. Add salt: Add salt to taste at this stage, mixing it into the curds.

Step 5: Shape and Compact the Cheese

1. Compress the cheese: After adding the butter, tightly close the plastic bottle and gently shake it to ensure that the curds, butter, and mozzarella (if added) are evenly mixed.
2. Shape the mozzarella: Use the bottle to help mold the cheese into a compact shape. You can roll it in your hands or shape it within the bottle for a uniform texture.
3. Let it sit: Leave the cheese inside the bottle for at least 1–2 hours to firm up. For best results, refrigerate the cheese during this time.

Step 6: Remove and Serve

1. Unmold the cheese: Once the mozzarella has set, carefully cut the plastic bottle open to release the cheese. You should have a firm but soft mozzarella ball ready to slice and serve.
2. Slice and enjoy: Your homemade mozzarella is now ready! Slice it into rounds and enjoy it in salads, sandwiches, or melted on your favorite pizza.

Cooking Tips

• Use full-fat milk: Whole milk will give you the best results for rich, creamy mozzarella. Avoid using ultra-pasteurized milk as it may not curdle properly.
• Vinegar substitute: If you don’t have white vinegar, you can use lemon juice as an alternative. The acid in lemon juice will also help to curdle the milk.
• Kneading the curds: After straining the curds, you can knead them gently before shaping them. This will give the cheese a smoother texture.
• Flavor variations: Add herbs like fresh basil, oregano, or garlic powder to the curds for a flavored mozzarella.

Storage

• Refrigeration: Store the mozzarella in an airtight container in the refrigerator. It should last up to 5–7 days.
• Freezing: You can freeze mozzarella for longer storage. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. Thaw the cheese in the fridge when you’re ready to use it.
• Storing in whey: For softer mozzarella, store the cheese in the leftover whey in the fridge. This keeps the cheese moist and preserves its flavor.

Nutritional Facts (per 100g serving)

• Calories: 290 kcal
• Protein: 20g
• Fat: 24g
• Carbohydrates: 1.5g
• Calcium: 400mg
• Sodium: 450mg

Note: Nutritional values can vary depending on the type of milk and butter used.

FAQs

1. Can I use low-fat milk?

Yes, you can use low-fat milk, but the final texture and flavor may not be as creamy as when using whole milk. For the best results, stick to full-fat milk.

2. What can I do with the leftover whey?

Whey is rich in protein and can be used in smoothies, soups, or baking. You can also use it as a substitute for water in bread recipes or as a base for protein shakes.

3. Can I make mozzarella without butter?

Yes, the butter is added to give the cheese a richer flavor, but you can skip it if you want a leaner version of the cheese. The mozzarella will still taste delicious, though it may have a slightly different texture.

4. How do I keep the mozzarella soft and stretchy?

To maintain the mozzarella’s softness, you can store it in salted water or whey. This keeps the cheese hydrated and ensures that it stays tender.

5. Can I add other flavors or ingredients to the mozzarella?

Absolutely! You can mix in herbs, spices, or even sun-dried tomatoes for a flavored cheese. Just add them to the curds before shaping the mozzarella.

Conclusion

Making homemade mozzarella cheese may seem like a daunting task, but with just a few simple ingredients and steps, you can enjoy fresh, delicious cheese in no time. The satisfaction of creating your own cheese from scratch is well worth the effort. Whether you’re using it in a classic Caprese salad, melting it on pizza, or simply enjoying it with crackers, this mozzarella is sure to impress. Give it a try, and you’ll never go back to store-bought cheese again!