Homemade Mozzarella Cheese: Fresh, Creamy, and Perfect for Any Dish

Heat the Milk: In a large pot, pour in the whole milk and heat it over medium heat. Stir occasionally to prevent the milk from burning. Heat the milk until it reaches about 85°F (29°C), which is just below lukewarm.

Add the Acid: Once the milk reaches the desired temperature, add the white vinegar (or lemon juice) and stir gently. Continue stirring until the milk begins to curdle, separating into curds and whey. You’ll see the whey becoming a yellowish liquid, while the curds will look like soft, slightly rubbery clumps.

Let It Sit: Turn off the heat and allow the milk to sit undisturbed for 5-10 minutes. This will give the curds time to fully separate from the whey.

Cut the Curds: Using a slotted spoon or knife, cut the curds into about 1-inch cubes. Let them sit for another 5 minutes.

Cook the Curds: After the curds have set, gently heat the curds and whey over medium heat, stirring occasionally. Bring the temperature of the curds up to about 105°F (40°C), and continue to gently stir until the curds firm up and separate further.

Drain the Whey: Carefully ladle the curds into a colander lined with cheesecloth, allowing the whey to drain. Let the curds drain for a few minutes until most of the liquid is removed. Keep some of the whey for later use in baking or cooking.

Stretch the Cheese: Once the curds are drained, transfer them to a clean surface. Sprinkle with salt and begin to stretch and knead the curds. To stretch, gently pull the cheese, fold it over, and repeat. Keep stretching until the cheese becomes smooth and shiny. If the cheese becomes too firm, you can dip it briefly into hot water (around 160°F or 71°C) to soften it for easier stretching.

Shape and Cool: Shape the mozzarella into a ball or log shape, then place it in a bowl of ice water to cool and set. This helps the cheese retain its shape.

Store: Store the mozzarella in an airtight container in the fridge for up to 3-4 days. You can also freeze it for longer storage, though fresh mozzarella is best enjoyed within a few days.

Serving and Storage Tips: