Homemade Mozzarella Cheese | Easy Fresh Cheese in 30 Minutes - Steph’s Stove

Learn how to make Homemade Mozzarella Cheese with just a few simple ingredients and no special equipment. This easy fresh cheese recipe comes together in about 30 minutes and delivers soft, stretchy mozzarella that’s perfect for pizza, pasta, salads, and snacking. If you’ve ever wanted to make cheese at home, this step-by-step mozzarella recipe is beginner-friendly and incredibly rewarding. Fresh, flavorful, and made from scratch, this homemade mozzarella will take your cooking to the next level. Homemade Mozzarella Cheese 8 cups whole milk (1/2 gallon) 7 tbsp white vinegar (or lemon juice) - (slightly over 1/3 cup). 1/3 cup salt (approximately) Using a heavy bottom pot, add milk to the pot and turn your stovetop to medium heat. Attach a thermometer and bring the milk to 115°F. Once the milk has reached 115°F, add the vinegar (or lemon juice) and stir gently for approximately 2-minutes. The curds will begin to separate from the whey at this point and start to come together. You'll be able to see the golden yellow whey and the curds very distinctly at the 2-minute point. IF the whey is still white after 2-minutes of stirring, add more acid in increments of 1-tablespoon at a time and continue stirring until the whey is golden yellow in color. Using a strainer or a slotted spoon, lift out the curds from the whey and place them in a medium-sized bowl. Set aside. Add ⅓ cup of salt to the whey liquid and stir to incorporate. Continue heating over medium heat, and allow the whey to reach 170°F on your instant read thermometer. Begin pressing out any remaining whey from the curds. If the curds are still too hot to use your hands, use the back of a spoon and apply pressure to remove as much of the whey as possible. Once you have removed as much of the whey liquid from the cheese, gently fold and tuck the cheese (about 2-3 minutes) to stretch the curds, and press into ball shape. Once the salted whey liquid has reached 170°F, lower the cheese ball into the hot whey for about 1-2 minutes, remove from the liquid, and form into a smooth ball. You can use this homemade mozzarella right away. However, I prefer to wrap the finished cheese in cling wrap, or place in an air-tight container, and chill for about 1-hour. This creates a firmer slice. If you would prefer shredding, refrigerate until firm, and use a hand shredder for best results. Mozzarella can be stored tightly wrapped or in an airtight container for 1-2 weeks in the fridge. REMEMBER—Do Not throw away the remaining liquid whey liquid. It can be portioned and frozen for later use in baked goods as a milk replacement, in soups, or smoothies. The addition of whey will add a little tangy flavor to your food and add a punch of protein as well. Thanks for watching and don’t forget to click LIKE and also SUBSCRIBE to be notified when new videos are posted. As an Amazon Associate, I may earn from qualifying purchases. This video contains affiliate links, which means I may earn a small commission at no additional cost to you. 7.5 qt Dutch Oven - https://amzn.to/4agtjsJ Anchor Hocking 5oz beaker style measuring cup - https://amzn.to/4qilaZi Mesh Strainer - https://amzn.to/3ZZtKS0 8-cup Measuring Cup - https://amzn.to/3O3vHu5 Thermometer Pot Clip - https://amzn.to/4trHcM4 Digital Thermometer - https://amzn.to/4aoq2GA #HomemadeMozzarella #FreshMozzarella #MakeCheeseAtHome #MozzarellaCheese #HowToMakeMozzarellaCheeseAtHome #EasyHomemadeMozzarellaCheese #MozzarellaCheeseMakingProcess #HowToMakeFreshMozzarellaCheeseAtHome #HowToMakePerfectMozzarellaCheeseAtHome #HowToMakeMozzarellaCheeseWithMilk #HomemadeMozzarellaCheeseWithVinegar #HowToMakeLowMoistureMozzarellaCheese #MozzarellaCheese #HowToMakeCheese #MakingCheese #CheesePlease #30MinuteCheese #CheeseFromScratch #HowToMakeCheeseFromScratch #DIYCheese #EasyCheeseRecipe #CheeseMaking #HomemadeCheese #KitchenSkills #CookingFromScratch #ItalianCooking #BeginnerRecipes #FoodYouTube #SimpleRecipes #StephsStove #MakingMemoriesOneDishAtATime