2-Ingredient Homemade Mozzarella

Name: 2-Ingredient Homemade Mozzarella (30-Minute)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1/2 gallon milk (non-homogenized, raw, or pasteurized); 100 ml distilled white vinegar; salt, to taste; 2 cups ice; 2 cups water; 3 cups whey, for storage brine; 2 tsp kosher salt, for storage brine

Homemade mozzarella made with only two main ingredients—milk and vinegar—ready in 30 minutes. This recipe teaches the essential curd-separation and stretching technique for restaurant-quality fresh cheese at home.

🌍Italian 🏷️Homemade mozzarella 🏷️Mozzarella 🏷️Fresh cheese 🏷️Cheese making Caprese salad

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TikTok

Total

30 min

Servings

1

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok

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Ingredients

1/2 gallon milk (non-homogenized, raw, or pasteurized)
100 ml distilled white vinegar
salt, to tasteoptional
2 cups ice
2 cups water
3 cups whey, for storage brine
2 tsp kosher salt, for storage brine

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Instructions

1
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).
2
Immediately remove the pot from the heat. Slowly pour in the distilled white vinegar while gently stirring.
3
Cover the pot and let it sit undisturbed for 5 minutes. The milk will separate into solid curds and liquid whey.
4
Using a slotted spoon, transfer the curds to a cheesecloth-lined strainer set over a bowl to catch the whey. Reserve the whey.
5
Gather the cheesecloth and gently squeeze to remove as much whey as possible from the curds, forming a rough ball.
6
Pour the reserved whey back into the pot and heat it to 160°F (71°C).
7
If you want a saltier mozzarella, you can add salt directly to your cheese curd at this stage.
8
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.
9
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.
10
Once smooth, form the cheese into a tight ball.
11
Immediately place the mozzarella ball into an ice bath for 1 minute to stop the cooking process and help it firm up.
12
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.
13
Place the mozzarella ball in the brine, seal the container, and refrigerate for a few hours before using.

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Tips & Notes

Pro tips

Keep milk and curds at 90–105°F throughout—temperature directly controls texture and stretchiness; use a thermometer for accuracy.
Stretch the curds slowly and gently; overworking causes the cheese to become tough and dense.
Store finished mozzarella submerged in cooled whey brine with kosher salt to maintain moisture and prevent browning.
Work quickly once curds reach stretch stage; they firm up as they cool, making stretching harder.

Substitutions

Distilled white vinegar → fresh lemon juice (adjust quantity; acidity varies and may require 120–140 ml)
Kosher salt for brine → sea salt or non-iodized salt (iodized salt may cloud the brine)

Storage & make-ahead

Store mozzarella submerged in cooled whey brine in an airtight container in the refrigerator for up to 5 days. Reheat gently in warm water to refresh texture before serving.

Equipment

thermometer (essential for temperature control) · large stainless steel pot · cheesecloth or butter muslin

Common Questions

Can I use homogenized milk to make mozzarella?

Non-homogenized, raw, or pasteurized milk works best; homogenized milk may not set properly due to fat particle size. Standard whole milk often fails to curdle adequately.

Why is distilled white vinegar required instead of regular vinegar?

Distilled white vinegar has consistent acidity (5%) needed to properly separate curds from whey. Other vinegars vary in strength and may prevent proper curdling.

How do I know when the curds are ready to stretch?

Curds should be hot (around 105°F), springy, and hold together when squeezed. They'll stretch like taffy without breaking apart.

Can I store homemade mozzarella at room temperature?

Fresh mozzarella must be stored in the whey brine in the refrigerator and consumed within 3–5 days. Room temperature storage promotes bacterial growth.

What if my curds won't stretch?

Curds need sufficient heat (95–105°F) and acidity to achieve elasticity. If too cool or insufficiently set, gently reheat the curds in hot water before attempting to stretch.