Make Fresh Mozzarella for 20% of the Cost with Ingredients You Have in Your Pantry

Make Fresh Mozzarella for 20% of the Cost with Ingredients You Have in Your Pantry

I really love fresh mozzarella, but I don’t love the price. Fortunately, we can make our own fresh mozzarella at home for as much as 80% off the price of store bought – with ingredients you probably already have on hand.

– 1 gallon or 4 liters of whole milk (cannot be ultra pasteurized)
– 3/4 cup + 2TB distilled white vinegar (240mL if using 4 liters of milk)
– 1/2 tsp to 1 tsp salt

1. In a large stock pot over medium heat, bring milk up to 115-120F (46-49C), stirring occasionally.
2. Stir in the vinegar for 1 minute or until the curds and whey have separated. Turn off heat, cover and let rest for 10 minutes.
3. Remove the curd from the whey by spooning them or pouring them through cheesecloth or a nut milk bag.
4. Squeeze as much whey as you can out of the curds. This will probably take 3-4 minutes of patient squeezing and massaging.
5. Transfer the cheese to a bowl and microwave for 30 seconds, then add the salt and mix. Microwave for another 30-60 seconds until cheese is starting to look gooey.
6. Using a spatula initially, mix and fold the cheese. Once it cools down enough to use your hands, kneed it into a smooth round ball.
7. Transfer the cheese to a piece of plastic wrap and twist the corners to form a ball. Ideally place into a bowl so that it maintains its round shape.
8. Refrigerate 4 or more hours, flipping the cheese over in the bowl after 2 hours.

Yield will be about 1 lb 3 oz or 540g. TOTAL carbs is 1g per oz (or 30g).

👉*Link to nut milk bags:*

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