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The Sofî Edit

Homemade Mozzarella

Learn how to make soft, fresh homemade mozzarella using just whole milk, vinegar, and salt. This approachable recipe guides you through curd formation, stretching, and shaping to create creamy mozzarella with a delicate milky flavor and the classic elastic texture that makes fresh mozzarella so enjoyable. Perfect for Caprese salads, homemade pizza, sandwiches, cheese boards, and countless everyday meals, this recipe is ideal for beginners looking to explore homemade cheesemaking with simple ingredients and reliable techniques.
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Prep Time 15 minutes
Cook Time 15 minutes
Rest Time 15 minutes
Total Time 45 minutes
Servings: 1 large mozzarella ball
Course: Basics, chef basics, Kitchen Basics
Cuisine: Italian
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

FOR THE MOZZARELLA
  • 1 gallon 3.8 L whole milk, not ultra-pasteurized
  • 120 ml ½ cup white distilled vinegar
  • 1 teaspoon fine salt optional
FOR STRETCHING
  • Very hot water 170–180°F / 77–82°C
  • Ice water for cooling

Equipment

  • Large heavy-bottomed pot
  • Instant-read thermometer
  • Slotted spoon
  • Large heatproof bowl
  • Fine Mesh Strainer
  • Kitchen scale (optional)
  • Rubber gloves (recommended for stretching)
  • Ice bath

Method
 

Preparing the Curds:
  1. Pour the milk into a large heavy-bottomed pot and slowly heat over medium-low heat, stirring occasionally to prevent scorching. Heat until the milk reaches 120°F (49°C).
    2. Tip: Heating the milk slowly helps create smoother curds. Rapid heating can produce uneven coagulation and a grainier texture.
  2. Remove the pot from the heat and immediately stir in the vinegar using slow, gentle motions for about 30 seconds.
  3. Allow the milk to rest undisturbed for 15 minutes. During this time the curds should separate from the yellowish whey.
DRAIN THE CURDS
  1. Using a slotted spoon, carefully transfer the curds into a fine-mesh strainer or bowl. Let the excess whey drain naturally without squeezing aggressively.
    2. Tip: Pressing too firmly removes moisture that contributes to the mozzarella's soft, creamy texture.
  2. Mix in the salt if using.
STRETCH THE MOZZARELLA
  1. Heat water to 170–180°F (77–82°C).
  2. Submerge the curds for 30–60 seconds until they become soft and flexible.
  3. Using gloved hands or two wooden spoons, gently stretch and fold the curds several times until the cheese becomes smooth, glossy, and elastic.
    4. Tip: If the cheese begins tearing instead of stretching, return it to the hot water for another 20–30 seconds before continuing.
  4. Repeat the heating and stretching process as needed until the mozzarella develops a silky, shiny surface.
  5. Avoid excessive stretching, which can make the cheese firmer than desired.
SHAPE
  1. Fold the cheese underneath itself to create a smooth ball.
  2. Transfer immediately to an ice bath for about 10 minutes to help the mozzarella hold its shape while preserving its tender interior.
  3. Serve immediately or refrigerate until ready to enjoy.

Notes

• Always use full-fat whole milk that is not ultra-pasteurized, as ultra-pasteurized milk often fails to produce proper curds.
• The whey should appear mostly clear with a slight yellow tint. Cloudy whey may indicate the curds need additional resting time.
• Stretch only until the cheese becomes smooth and glossy. Overworking the curds can create a tougher texture.
• Fresh mozzarella is at its absolute best within the first 24 hours, when its flavor and texture are at their peak.
• Store refrigerated in an airtight container for up to 3 days. For best results, keep it submerged in lightly salted water or whey.
• Leftover whey can be used in bread dough, pizza dough, soups, smoothies, or other baking recipes.