Homemade Mozzarella Cheese
INGREDIENTS:
8 cups whole milk 🥛 (preferably non-ultra-pasteurized)
7 tablespoons white vinegar or lemon juice
â…“ cup salt
DIRECTIONS:
1. Heat the Milk:
Pour the whole milk into a large pot and heat it over medium-low heat.
Stir occasionally until the milk reaches 120°F (49°C). (Use a food thermometer for accuracy!)
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2. Add the Acid:
Remove the pot from the heat and slowly stir in the white vinegar (or lemon juice).
Let the mixture sit for 5–10 minutes—you’ll notice the curds forming and separating from the whey.
3. Strain the Curds:
Line a colander with cheesecloth and place it over a large bowl.
Gently pour the mixture into the cheesecloth to strain out the liquid whey.
Let it drain for about 10 minutes until the curds become firm …
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