Easy Homemade Mozzarella Cheese
(With Organic Whole Milk)
Why You'll Love This Recipe
Learn how to make fresh homemade mozzarella cheese with just four simple ingredients. This easy recipe creates soft, creamy mozzarella using organic whole milk, perfect for pizzas, salads, sandwiches, and homemade appetizers.
Recipe Snapshot
Prep Time: 10 minutes
Cook Time: 20 minutes
Rest Time: 30 minutes
Total Time: About 1 hour
Servings: About 8 servings (approximately 1 pound mozzarella)
Difficulty: Easy
Meal Prep Friendly: ✅
Freezer Friendly: ✅
Ingredients
1 gallon organic whole milk (not ultra-pasteurized)
6 tablespoons white distilled vinegar
1–2 teaspoons sea salt
Instructions
Step 1
Pour the milk into a large stainless steel pot and slowly heat over medium heat until it reaches 185°F, stirring occasionally to prevent scorching.
Step 2
Remove the pot from the heat and gently stir in the vinegar for about 15 seconds. Stop stirring and allow the mixture to rest undisturbed for 15 minutes while the curds separate from the whey.
Step 3
Line a colander with cheesecloth and carefully pour the curds into it. Let drain for 15–30 minutes, depending on your preferred texture. Stir in the sea salt, then gently shape into a ball if desired. Refrigerate until ready to enjoy.
See It Come Together
Helpful Tips
Always use whole milk that is NOT ultra-pasteurized, or the curds may not form properly.
Heat the milk slowly to prevent scorching.
Don't over-stir after adding the vinegar or the curds may break apart.
Drain longer for a firmer mozzarella and less time for a softer, creamier cheese.
Save the leftover whey for smoothies, bread recipes, soups, or watering acid-loving garden plants.
Store in a glass container for the freshest flavor.
Storage
Store mozzarella in an airtight glass container in the refrigerator for 3–5 days.
Freezing
Wrap each mozzarella ball tightly in unbleached parchment paper and place in a freezer-safe glass container or reusable silicone freezer bag.
Freeze for 2–3 months.
Thaw overnight in the refrigerator before using.
Reheating
Fresh mozzarella is best enjoyed cold or at room temperature.
If frozen, use it in cooked dishes like:
🍕 Pizza
🍝 Lasagna
🥘 Casseroles
🍞 Baked pasta dishes
The texture will be slightly softer after freezing but still melts beautifully.
Substitutions
Whole Milk: Organic whole milk works best. Do not substitute ultra-pasteurized milk.
White Distilled Vinegar: This recipe has been tested with white distilled vinegar. Lemon juice or citric acid may also work but can produce slightly different textures.
Sea Salt: Use fine sea salt or mineral salt to taste, or omit for unsalted mozzarella.
Yield
About 1 pound fresh mozzarella
Approximately 8 servings
Plus about 3 quarts of whey that can be saved for other recipes.
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