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Homemade Fresh Mozzarella Cheese
A simple, two‑ingredient method to make fresh mozzarella at home using whole milk and white vinegar. The cheese is soft, stretchy, and perfect for pizza, lasagna, or enjoying on its own.
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Cost Breakdown
Critical Success Points
- • Heating milk to exactly 110 °F
- • Adding vinegar and allowing curds to form
- • Straining out as much whey as possible
- • Reheating and stretching the curd until smooth
Safety Warnings
- • Milk can scorch; keep temperature below boiling.
- • The curd will be hot after microwaving – use gloves or let cool slightly before handling.
- • Hot steam from the saucepan can cause burns; keep face away while stirring.
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