Homemade Mozzarella

• total time: 17 minutes

Ingredients

Half-Gallon of Raw Milk or Pasteurized Whole Milk Do NOT use ultra-pasteurized or homogennized milk, they won’t work.

7 tablespoon vinegar

1/4 teaspoon salt (optional)

Ice water for soaking

Directions

Pour the milk into a large pot and place it on the stovetop burner. Set the heat between medium-low and medium. Gently keep stirring the milk so it heats evenly and reaches right around 115 (it should feel like really hot bath water). Add in vinegar and stir for 20 seconds. Take it off the heat, cover with lid and let stand for 15 to 20 minutes.

Remove cheese, curds with slotted spoon. Place in cheese cloth or fine mesh strainer. Save the whey (liquid) and place back in the pot.

Use very clean hands or wear gloves and grab the curd and gently squeeze.

Heat up remaining whey liquid to 170° place your cheese ball inside the way liquid to warm up stretch the cheese and fold it over into a smooth ball and add your salt. Place the mozzarella ball in an ice cold water until cooled. Slice, serve and Devour!