How to make homemade mozzarella cheese ✨ You will need: • 1 gallon whole milk raw or store-bought, NOT ultra-pasteurized • 1½ teaspoon citric acid dissolved in ½ cup cool water • ½ teaspoon liquid rennet • ¼ cup cheese salt or other non-iodized salt INSTRUCTIONS Pour 1 gallon of milk into a large pot or Dutch oven. Place it on the stove and clip on your thermometer. Slowly heat the milk to 55°F, stirring gently. Add the citric acid solution while stirring in an up-and-down motion. Don’t over-mix
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Got milk about to expire? Don’t pour it out....turn it into cheese! 🧀 It’s quick, easy, and gives you a bonus ingredient instead of waste. How to make it: Heat 1/2 gallon of whole milk over medium until steaming (don’t boil). Stir in 1/4 cup vinegar or lemon juice. The curds will separate from the whey. Line a colander with a clean towel or cheesecloth and drain. Season your cheese with salt and mix back in a splash of whey if you want it creamier. The result is a soft, tender cheese, almost li
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