Homemade Mozarella Cheese
Description
WHY Rennet MATTERS
• Traditional mozzarella is made with rennet, not vinegar.
• Rennet coagulates milk enzymatically, giving:
• Better stretch
• Creamier texture
• Proper melt
• Vinegar is an acid substitute — it works well at home, but gives slightly softer, less stretchy cheese.
Simple, fool-proof recipe!
Ingredients
Instructions
Video
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Heat milk to just before boiling (about 85–90°C).
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Reduce heat, add vinegar gradually while stirring gently until curds form.
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Rest 5–10 mins, then strain.
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Add salt to curds.
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Pour hot water over curds, stretch and fold until smooth and elastic.
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Shape into balls and cool in lightly salted water.
Cheese, Mozarella, Mozarellacheese
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