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Mozzarella cheese, with its creamy texture and delightful stretch, is a staple in kitchens around the world. Originating from Italy, this beloved cheese is not only prized for its mild flavor but also for its versatility in a myriad of dishes including pizzas, salads, and pasta. The culinary significance of mozzarella extends beyond its use; it symbolizes the art of cheesemaking and the joy of creating something from scratch. As the world of gastronomy continues to evolve, more home cooks are discovering the satisfaction that comes from making cheese at home.

Homemade Mozzarella Cheese

Discover the joy of making your own creamy mozzarella cheese at home! This simple recipe uses just a few ingredients: whole milk, rennet, vinegar, and salt. In about an hour, you'll have fresh, stretchy mozzarella ready for salads, sandwiches, or pizza. Customize it with your favorite herbs or spices for an extra flavor kick. Perfect for cheese lovers and a fun culinary adventure for everyone—give it a try!
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Ingredients
  

1 gallon whole milk (preferably raw or non-homogenized)

1/4 tsp liquid rennet (or 1/4 tablet, dissolved in 1/4 cup cool chlorine-free water)

1/4 cup white vinegar

1 tsp salt

Ice water (for soaking)

Optional: herbs or spices for flavoring (basil, garlic powder, etc.)

Instructions
 

Warm the Milk: In a large pot, gently heat the whole milk over medium-low heat until it reaches about 190°F (88°C). Stir occasionally to prevent scorching.

    Add Vinegar: Once the milk reaches temperature, remove from heat and stir in the white vinegar. Allow it to sit for 5-10 minutes. The milk will curdle, forming curds and whey.

      Separate Curds and Whey: Line a colander with cheesecloth and set it over a large bowl or sink. Gently ladle the curds into the colander, allowing the whey to drain off. Gather the corners of the cheesecloth and twist to form a pouch, pressing gently to remove excess whey.

        Rinse Curds: Rinse the curds under cold running water to cool them down and remove the vinegar taste. Continue to squeeze the pouch until most of the whey is removed.

          Melt Curds: Transfer the curds to a microwave-safe bowl. Microwave on high for 1 minute. After 1 minute, knead the cheese with your hands (be careful, it will be hot). If it’s not stretchy yet, microwave for another 30 seconds and knead again.

            Add Rennet: Dissolve the rennet in the prepared water. Once the curds are hot and pliable, mix in the rennet solution along with the salt and any optional herbs or spices.

              Stretch the Cheese: Knead and stretch the cheese until it reaches a smooth, elastic consistency. Shape it into a ball, and place it in a bowl of ice water to firm up.

                Storage: Once cooled, store the mozzarella in a container with a little salted water or wrap it in plastic wrap to keep it fresh.

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4-6 balls of cheese