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Homemade Mozzarella

Soft, fresh mozzarella made with whole milk, vinegar, and salt. Simple homemade cheese with a creamy texture and classic stretch, ready in about 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1 large mozzarella ball
Ingredients Method Notes

Ingredients
  

  • * 1 gallon whole milk NOT ultra-pasteurized
  • * 1/2 cup white vinegar
  • * 1 tsp salt optional
  • * Water for stretching
  • * Ice water for cooling

Method
 

Preparing the Curds:
  1. Pour the milk into a large heavy-bottom pot.
  2. Heat gently over medium-low heat until the milk reaches 120°F / 49°C, stirring slowly to prevent scorching.
  3. Remove from the heat and add the vinegar.
  4. Stir gently for about 30 seconds until curds begin separating from the whey.
  5. Cover and let rest for 15 minutes.
Draining the Curds:
  1. Scoop the curds into a bowl or strainer using a slotted spoon.
  2. Gently squeeze or drain excess liquid.
  3. Mix in the salt if using.
Stretching the Mozzarella:

  1. Heat a bowl of water to 170–180°F (77–82°C).
  2. Submerge the curds in the hot water for 30–60 seconds until soft and flexible.
  3. Stretch and fold the cheese carefully.
  4. Return the curds to the hot water as needed and repeat stretching until smooth, glossy, and elastic.
Shaping & Cooling:
  1. Shape the mozzarella into a ball.
  2. Place in an ice bath for 10–15 minutes to help it set.
  3. Serve fresh or refrigerate until ready to use.

Notes

Do not use ultra-pasteurized milk, or the curds may not form properly.
If the mozzarella tears instead of stretching, the curds usually need more heat.
The leftover whey can be saved for bread, pizza dough, soups, or smoothies.
Fresh mozzarella is best enjoyed the same day for the softest texture.