Homemade Mozzarella Cheese (Only 2 Ingredients!) (2024)

About: Hello and Welcome to In the Kitchen With Matt. I am your host Matt Taylor. My goal for the show is to teach you how to cook really good food at home for cheap. Eating out everyday can get expensive, but it doe… More About In The Kitchen With Matt »

In this Instructable, I will show you how to make mozzarella cheese with 2 ingredients and without Rennet. This homemade mozzarella cheese recipe is awesome. I love homemade cheese. If you are a fan of cheese and like making things at home give this a try. It is easy to do, if I can do it, you can do it. Let's get started!

Don't forget to follow me and check out my other Instructables. :)

Follow the easy steps below or watch the video tutorial or do both.

Ingredients:

• Half-Gallon of Raw (unpasteurized) milk or you can use pasteurized whole milk, but not Ultra-pasteurized Milk (1.89L)
• 7 Tbsp. white distilled vinegar (105ml)
• 1/8 to 1/4 tsp cheese salt, flaky sea salt, or kosher salt (not iodized table salt) (OPTIONAL)
• Water for soaking

Tools:

• Large pot
• Spoon
• Gloves, optional
• Bowls
• Plastic wrap
• Thermometer

*The above link is an affiliate link. As an Amazon Affiliate, I earn on qualifying purchases.

Pour the milk into a large stockpot or I like to use my dutch oven.

Remember to use raw milk (unpasteurized) or you can use normal pasteurized whole milk, but NOT ultra-pasteurized.

I find I get the best results with raw milk. But that can be a little more difficult to find for us here in the States. If in the States try places like Sprouts, Natural Grocers, Whole Foods, etc.

Set the heat in between medium-low and medium. We don't want to heat the milk up too quickly.

Gently keep stirring the milk so it heats evenly and reaches right around 115 F/46 C.

A thermometer really comes in handy for this.

Once the milk gets to that temp, turn off the heat, and add in the vinegar. Stir in the vinegar for about 30 seconds so it evenly mixes in with the milk. It will start to curdle almost immediately.

Add a lid to the pot and allow it to sit undisturbed for about 5 minutes.

NOTE: Classic cheesemaking uses ingredients like citric acid and rennet. But white distilled vinegar works too! It turns out a little different but still amazing.

If you would like to go the more classic route you can pick up a cheesemaking kit that has everything you need minus the dairy of course.

*The above link is an affiliate link, as an Amazon Affiliate I earn on qualifying purchases.

After the 5 minutes are up, it is time to gather that amazing cheese curd and separate it from the whey.

Take a spoon or spatula and bring the curd to the side against the pot. Make sure to fish around in the whey, because you will always find extra curd hanging out in there.

As you gather it, push it up against the wall of the pot. Then remove it from the whey and place it in a bowl.

Time to remove as much whey as possible. Using very clean hands or gloves, grab the curd and cup it in your hands and gently squeeze. This will press out the whey. Allow the whey to fall into the bowl and then discard it into the big pot of whey.

Keep repeating this process several times, using a bit more force each time. You can also place it in the bowl and knead it a bit.

TIP: You can also use cheesecloth if you like, place the curd in the cheesecloth bundle, it up into a ball, and squeeze, this helps remove the whey as well.

Once you have as much whey as possible pressed out of the cheese, wipe any excess whey out of the bowl with a paper towel and place the ball of cheese in the bowl. Or you can certainly use a new bowl. Make sure the bowl is microwave-safe.

Time to heat that curd/cheese up to right around 160 F/71 C. There is a couple of ways to do this. I just use the microwave and start with 30 seconds then stir the cheese, and then another 20 seconds or so and that usually does the trick.

Or another method is to heat the whey up to 170 F/76C. And immerse the cheese in it to heat it up.

Once you get to temp, start stretching and folding the dough with a spoon, it will be hot. If there is any leftover liquid/whey pour it into the pot.

Stretch and need the cheese for a few minutes, then shape it into a ball.

If using the whey to heat up the cheese, immerse the cheese and press it with a spoon, then remove it and squeeze out the whey, etc.

NOTE: If you would like to add salt, you can add cheese salt, flaky sea salt, or kosher salt (not iodized salt) right when you are heating and stretching the cheese. Use 1/8th to 1/4th of a teaspoon.

Now immerse the cheese ball into a bowl of cool water for about 10 minutes. Then add some ice to the water and chill for about 5 more minutes.

Remove the cheese ball from the water, at this point I like to dab it dry with a paper towel.

Now to store it, wrap it with plastic wrap and place it in an airtight container, and store in the fridge for 1 to 2 weeks.

You can also eat it right away as well.

If you want to grate it, wait for it to chill in the fridge for a day or so, or put it in the freezer for a few hours.

Time to enjoy that homemade mozzarella cheese!

*Print the full recipe here if you like.

Now watch those steps in action with this video tutorial.