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Homemade Mozarella Cheese

Prep Time 30 mins
Total Time 30 mins
Cooking Method:
Cuisine:
Difficulty: Intermediate
Servings: 6
Estimated Cost: ¢  200
Calories: 50
Best Season: Suitable throughout the year
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!

Watch Video
Ingredients
  • 4 L fresh whole milk (not UHT)
  • 4 tbsp 4–6 white vinegar
  • Salt, to taste
  • Hot water
Instructions
  1. 1
    Heat milk to just before boiling (about 85–90°C).
  2. 2
    Reduce heat, add vinegar gradually while stirring gently until curds form.
  3. 3
    Rest 5–10 mins, then strain.
  4. 4
    Add salt to curds.
  5. 5
    Pour hot water over curds, stretch and fold until smooth and elastic.
  6. 6
    Shape into balls and cool in lightly salted water.
Keywords: Cheese, Mozarella, Mozarellacheese
Read it online: https://vitavegeservices.com/recipe/homemade-mozarella-cheese/
Drnorellahcancook
Cooking Clarity Coach 🇬🇭

Teaching Africans 🌍 the “Why” behind every Cooking- blending tradition & science to help them master flavor 🔥
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