Homemade Mozzarella Cheese Recipe Using Only 2 Ingredients: Easy Steps To Make Cheese At Home

Who doesn’t love cheese? The starchy, chewy and flavourful milk product can enhance any dish’s taste. While its origin is unknown, most countries produce cheese in various forms. You can devour it with a slice of bread or grate it into your pasta sauce, it can enhance your dips and add flavours to meat delights. Cheese can also be added to sweet dishes like Baklava.

If you relish devouring cheese, here is an easy recipe to make homemade mozzarella cheese at home using only 2 ingredients.

Easy Mozzarella Cheese Recipe Using Only 2 Ingredients

Here is an easy recipe for homemade mozzarella cheese that you can make using only 2 ingredients:

1. Pour about 2 litres of milk into a large pot and place it on the stove at a simmer to medium flame. Stir the milk gently until the milk heats around 46 degrees Celcius.
2. Turn off the stove, add 7 tablespoons of vinegar or lemon juice, and stir for another 30 seconds. It should start curdling.
3. Cover the pot and let it rest for about 20 minutes.
4. Collect the curd to the sides of the pot with a spoon then gather it into a a bowl.
5. With clean or gloved hands, grab the curd and gently cup and squeeze it until the whey drains. Repeat the process to squeeze out more and more whey.
6. You can also knead the curd in a bowl.
7. You can add salt now if you are willing.
8. Put the squeezed cheese ball in a microwave-safe bowl and heat it at high temperature for almost 30 seconds. After stirring the cheese, heat for 20 more seconds at 71 degrees Celcius.
9. You can also heat the whey on the stove in a pot and soak and knead the cheese in it.
10. After attaining the right temperature, stretch and fold the cheese with a spoon (since it is hot).
11. If there is leftover whey in the bowl, drain it. Once the cheese cools down a little, knead it with your hands.
12. Now shape it onto a ball and keep it in a bowl full of cold water for nearly 10 minutes. Add ice to decrease the temperature until the cheese is chilled.
13. Pat dry the cheese with a paper towel to soak the moisture.
14. Your cheese is ready to eat!