INGREDIENTS
8 cups whole milk
7 tbsp white vinegar (or lemon juice)
⅓ cup salt
DIRECTIONS
In a large saucepan, over medium heat, bring the milk to 115°F.
Once the milk has reached the desired temperature, turn the heat off and add the acid of your choice. Stir gently for 2-3 minutes until the curds have fully separated from the whey.
With a slotted spoon, lift out the curds from the milk and place them in a medium-sized bowl.
Once you have the curds removed, start pressing out the whey. Apply pressure to remove as much whey as possible.
Add salt to the whey and heat to 170°F. Reheat the cheese for stretching.
Stretch the hot cheese until smooth.
Heat the cheese one last time and form it into a smooth ball.
Enjoy your homemade mozzarella immediately or store it for later use.
Prep Time: See recipe | Cooking Time: 20 minutes | Total Time: 20 minutes | Servings: 8