2-Ingredient Homemade Mozzarella

Pour the milk into a large pot and heat over medium heat, stirring occasionally, until it reaches a temperature of 110-120°F (43-49°C).

Immediately remove the pot from the heat. Slowly pour in the distilled white vinegar while gently stirring.

Cover the pot and let it sit undisturbed for 5 minutes. The milk will separate into solid curds and liquid whey.

Using a slotted spoon, transfer the curds to a cheesecloth-lined strainer set over a bowl to catch the whey. Reserve the whey.

Gather the cheesecloth and gently squeeze to remove as much whey as possible from the curds, forming a rough ball.

Pour the reserved whey back into the pot and heat it to 160°F (71°C).

If you want a saltier mozzarella, you can add salt directly to your cheese curd at this stage.

Submerge the cheese curd into the hot whey for about 10-15 seconds to soften it. Use a spoon or your hands carefully, as the whey is very hot.

Remove the curd from the whey and begin to stretch and fold it. Repeat this process of dipping, stretching, and folding 6-7 times until the cheese becomes smooth and elastic.

Once smooth, form the cheese into a tight ball.

Immediately place the mozzarella ball into an ice bath for 1 minute to stop the cooking process and help it firm up.

For storage, create a brine by mixing 3 cups of the reserved (and now cold) whey with 2 teaspoons of kosher salt in an airtight container.

Place the mozzarella ball in the brine, seal the container, and refrigerate for a few hours before using.