If you’ve ever dreamed of making your own cheese at home, this easy homemade mozzarella recipe is the perfect place to start!
Made with just raw milk and vinegar, this recipe needs no rennet, no thermometer, and no fancy tools — just a little time and some kitchen love.

🧂 Why You’ll Love This Recipe

• Only 2 ingredients – raw milk & vinegar
• No rennet, no salt, no thermometer required
• Soft, stretchy, melt-in-your-mouth texture
• Ready in just 30 minutes
• Perfect for pizza, pasta, sandwiches, or salads

📋 Recipe Card

Recipe Name: Homemade Mozzarella Cheese
Author: Susmita from Cook With Susmita
Prep Time: 5 minutes
Cook Time: 20 minutes
Rest Time: 10 minutes
Total Time: 35 minutes
Servings: About 250g mozzarella cheese
Course: DIY Ingredient / Cheese
Cuisine: Italian / Fusion

🧈 Ingredients

• 2 liters raw full-fat milk
• 3–4 tablespoons white vinegar (or lemon juice)

👩‍🍳 Instructions

1. Heat the milk
Pour 2 liters of milk into a heavy-bottom pan. Heat it on medium flame, stirring occasionally so it doesn’t stick to the bottom.
No thermometer needed — when the milk feels hot to touch but not boiling, it’s ready.

2. Add vinegar
Lower the flame and add vinegar slowly, one tablespoon at a time, stirring gently.
You’ll notice the milk separating into white curds and yellowish whey.

3. Let it rest
Turn off the flame, cover the pot, and let it rest for 5–10 minutes. This helps the curds firm up.

4. Strain the curds
Line a strainer with a clean muslin or cheesecloth.
Pour the curdled milk into it, allowing the whey to drain out.
Gently squeeze the cloth to remove extra liquid.

5. Knead and stretch
Transfer the curds to a bowl.
Pour hot whey or hot water over them to soften.
Knead and stretch with your hands until the curd turns smooth, shiny, and elastic.
Repeat the hot water process once or twice if needed.

6. Shape the cheese
Roll the cheese into a smooth ball and place it in ice-cold water for 5 minutes to set.

7. Store
Use immediately for pizza, pasta, or salad.
Or store in an airtight container in the refrigerator for 2–3 days.

🍕 How to Use Homemade Mozzarella

• Melt it on pizzas and lasagnas
• Mix into pasta and risotto
• Layer in Caprese salad
• Stuff into sandwiches or wraps
• Enjoy it fresh with olive oil and herbs

💡 Tips for Perfect Homemade Mozzarella

• Always use raw or full-fat milk – skim milk won’t curdle properly.
• Add vinegar slowly for clean curds.
• Don’t overheat the milk; it should be hot, not boiling.
• Stretching while warm gives the best texture.

🧀 Quick Recipe Summary

✨ Final Thoughts

Making your own mozzarella cheese at home is simple, satisfying, and so much fun! With just milk and vinegar, you’ll have soft, stretchy cheese that’s perfect for all your favorite dishes. Once you try this easy version, you’ll never buy store-bought mozzarella again!

Homemade Mozzarella Cheese Recipe | 2 Ingredients – No Rennet, No Thermometer

Learn how to make mozzarella cheese at home with just milk and vinegar. No rennet, no thermometer – this easy 2-ingredient recipe gives you soft, stretchy, fresh mozzarella perfect for pizzas, pastas, and salads.

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