3. Strain the Curds:
Line a colander with cheesecloth and place it over a large bowl.
Gently pour the mixture into the cheesecloth to strain out the liquid whey.
Let it drain for about 10 minutes until the curds become firm.
4. Knead & Shape the Cheese:
Sprinkle the salt over the curds and knead the cheese like dough until smooth and elastic.
If you want a smoother, stretchier mozzarella, heat the curds in hot water (about 140°F/60°C) for 1–2 minutes, then stretch and fold until glossy.
5. Serve & Enjoy!
Shape into balls and store in a bowl of salted water in the fridge for up to 1 week.
Slice and enjoy on caprese salad, homemade pizza, or sandwiches! 🥗🍕
💡 Tips for Success:
Use non-ultra-pasteurized milk for best results—ultra-pasteurized milk may not curdle properly.
For a creamier mozzarella, try using raw milk or add a splash of cream.
Want a firmer texture? Let the cheese sit longer before kneading.
Save the whey! Use it in baking, soups, or smoothies for extra protein!
Why You’ll Love It:
This Homemade Mozzarella Cheese is fresh, creamy, and incredibly easy to make! 🧀✨ Whether you’re melting it over pizza, layering it in a sandwich, or enjoying it fresh, this simple DIY recipe will elevate any dish!
