3 Ingredient Mozzarella

Technically this is a “mock” Mozzarella because it doesn’t use rennet, but it has great flavor and it melts!

Equipment

• Large Pot

• Spoon

• Gloves (optional)

• Bowls

• Plastic wrap

• Thermometer

Ingredients

• Half-Gallon of Raw Milk or Pasteurized Whole Milk

• 7 Tbsp. white distilled vinegar (4 to 5% acidic)

• 1/4 tsp cheese salt, flaky sea salt, kosher salt (not iodized)

• Water for soaking

Steps

1) Pour the milk into a large pot and heat on medium heat. Gently stir the milk so it heats evenly without scorching, and bring to 115* F.

2) Remove from heat, and add in the vinegar. Stir gently for about 30 seconds so it evenly mixes in with the milk. It will start to curdle almost immediately.

3) Cover and let sit for 15 to 20 minutes.

4) Gather the curd with a spoon or spatula and bring the curd to the side against the pot. Make sure to check the whey thoroughly; extra curd likes to hide at the bottom.

5) Remove the curd from the whey (reserve the whey if you don’t want to use a microwave) and place it in a bowl.

6) Use very clean hands or wear gloves, and gather and gently squeeze the curd. Allow the whey to fall into the bowl and then discard it into the big pot of whey.

7) Repeat this process several times until very little whey will squeeze out.

8) Add salt to the cheese ball, then place in a microwave-safe bowl or into the pot of hot whey if not using a microwave.

9) Microwave: Heat on high for about 30 seconds, then check the temp. Stir the cheese and heat again for about 20 seconds. The temp of the cheese needs to be about 160*F.

10) No microwave: heat the whey in the pot to 170* F and soak and stretch the cheese in that.

11) After the cheese hits the proper temp start stretching and folding the dough with a spoon, as it will be hot. If there is any leftover liquid/whey, pour it into the pot. Then switch to your hands when it cools enough to handle.

12) Shape the cheese into a ball and place it into a bowl of cool salted water for about 10 minutes.

13) Pat the cheese dry with a paper towel and eat it. Or wrap it in plastic wrap and store it in the fridge for later use. Grating works better when the cheese is really cold or frozen.