2 Ingredient Mozzarella
Here's a simple, easy-to-follow 2-ingredient homemade mozzarella cheese recipe using just whole milk and white vinegar (no rennet or citric acid needed). This is a quick "direct acid" method that works well for beginners and produces fresh, stretchy mozzarella in about 30–60 minutes.
Important notes before starting:
Use whole milk (pasteurized is fine, but NOT ultra-pasteurized/UHT — check the label; ultra-pasteurized won't curdle properly and may give a cottage-cheese texture).
White distilled vinegar (5% acidity) works best.
Salt is optional (many add it for flavor), but if you want strict 2 ingredients, skip it.
You'll get about 8–12 oz of cheese from ½ gallon of milk.
Have heat-proof gloves or a spoon ready, as you'll handle hot curds.
Equipment
- Large pot
- Thermometer (optional but helpful)
- Slotted spoon or ladle
- Cheesecloth, fine mesh strainer, or clean cotton cloth
- Microwave-safe bowl (or use stovetop method for heating curds)
- Heat-proof gloves
Ingredients
- ½ gallon 8 cups / 1.89 liters whole milk (not ultra-pasteurized)
- ½ cup 120 ml white distilled vinegar
- Optional: 1 tsp salt for flavor — knead it in at the end
Instructions
- Heat the milk
- Pour the milk into a large pot. Heat over medium heat, stirring occasionally to prevent scorching, until it reaches 115–120°F (46–49°C). This is hot but not boiling — like very warm bath water (you can test by dipping a clean finger; it should feel hot but tolerable). If no thermometer, heat until small bubbles form around the edges. Do not boil.
- Add the vinegar and curdle
- Remove the pot from the heat. Slowly pour in the vinegar while stirring gently for 30 seconds. You'll see the milk immediately start to separate into white curds (solid bits) and yellow whey (liquid). Stop stirring.
- Cover the pot and let it sit undisturbed for 15–30 minutes. The curds will firm up and fully separate.
- Strain the curds
- Line a colander with cheesecloth or a clean cloth over a bowl/sink. Gently pour or ladle the mixture in to drain the whey. Let it drain for a few minutes.
- (Save the whey if you want — it's great for baking bread, soups, or smoothies!)
- Squeeze and heat the curds
- Gather the cloth and gently squeeze out more whey (wear gloves — it's hot). Transfer the curds to a microwave-safe bowl.
- Microwave in 30–60 second bursts (or heat in a pot over low heat), kneading/stretching gently between each burst with a spoon or gloved hands. It will become smooth and stretchy like taffy. Heat until internal temp is about 160–175°F (71–79°C) or until it stretches easily without breaking (usually 2–4 bursts).
- If adding salt, knead it in now.
- Shape the mozzarella
- Pinch off pieces and roll into balls (classic mozzarella shape). For a big ball, fold and stretch the whole mass a few times, then form one large ball.
- Optional: Drop finished balls into a bowl of ice water for 10–15 minutes to firm up and improve texture.
Notes
Use right away (best fresh) or store in the fridge in a bit of whey/brine for up to a week. Great on pizza, caprese salad, etc.
Tips for success:
If it doesn't stretch well, reheat a bit more — it needs to be hot enough.
If curds don't form properly, the milk was likely ultra-pasteurized — try a different brand.
First time might not be perfect, but it's forgiving and fun!
If curds don't form properly, the milk was likely ultra-pasteurized — try a different brand.
First time might not be perfect, but it's forgiving and fun!