Instructions:
- Heat the Milk:
- In a large saucepan, heat the milk over medium heat until it reaches 115°F. Stir occasionally to prevent scorching.
- Add Acid to Form Curds:
- Once the milk reaches the desired temperature, turn off the heat and add the vinegar or lemon juice. Stir gently for 2-3 minutes. The curds (solid parts) will separate from the whey (liquid). If the whey remains cloudy, add more acid, 1 tbsp at a time, until the whey becomes a clearer, golden color.
- Separate and Prepare the Curds:
- Using a slotted spoon, lift the curds out of the whey and place them in a medium-sized bowl. If the curds are too large, you can cut them into 1-inch cubes with a knife before removing them.
- Press Out the Whey:
- Gently press the curds with your hands or the back of a spoon to remove excess whey. This step helps to firm up the cheese.
- Heat the Whey for Stretching:
- Add the salt to the pot of whey and heat it to 170°F. Once the curds are formed into a ball, immerse it in the hot whey for 2-3 minutes to reheat. Alternatively, you can microwave the cheese for 20-second intervals until it reaches 170°F.
- Stretch the Cheese:
- Carefully stretch the hot cheese using a spoon or your hands until it becomes smooth. Avoid overstretching, as it can make the cheese tough.
- Form the Mozzarella Ball:
- Heat the cheese one last time if necessary, then form it into a smooth ball.
- Use and Store:
- Use the homemade mozzarella immediately or wrap it in cling wrap and chill. Store any leftovers in an airtight container in the refrigerator for 1-2 weeks. The leftover whey can be frozen for future use in soups, smoothies, or as animal feed.