I’ve always wanted to make cheese at home, but I never knew where to start. This recipe which has been trending online was easy and straight foward to make and only requires 3 ingredients. To help make this recipe you will need a large 7 to 10 litre pot with a lid, a thermometer, a wooden spoon, a colinder or strainer, a large slotted spoon and a microwave safe container.

I may earn a small commission at no cost to you from some of the links found on this blog. This does not influence my opinion or recommendations in any way.

Ingredients:

• 4L milk – Full Fat
• 217ml white vinegar
• Salt – Non Iodised

Method:

1. Pour all of the milk into your pot and heat on medium until it reaches 49*C (120*F). You will need to stir this alot to prevent the milk from burning to the bottom of the pot.
2. Once the milk has reached temperature, remove it from the heat and pour in all of the vinegar. Stir it well for 30 seconds to get it well mixed. You will start to see the curds seperating from the whey.
3. Place a lid on the pot and let it sit for 15 to 20 minutes. While the mix is siting prepare an ice bath in a large bowl. You will need this later.
4. Once the mix has been sitting for long enough use a slotted spoon to remove the curds and place them into a strainer.
5. Using your hands squeeze as much of the whey out of the curds as possible. This will also help you to start forming a ball.
6. Once the whey has been squeezed out place the ball into a microwave safe dish. heat for 30 seconds and start stretching you cheese, be careful it could be hot.
7. To stretch the cheese fold it into itself while turning, like you would if you were kneeding bread dough. Add around 2 teaspoons of salt at this stage.
8. If the cheese doesn’t begin to get a nice smooth texture, heat it in the microwave again for another 30 seconds and repeat the stretching process.
9. Once the cheese has a nice smooth surface place it in the ice bath and let it sit for 10 minutes to firm up.
10. You are now ready to enjoy you fresh hamemade mozzarella.

I grate my cheese and use it to enhace pasta and pizza but it also goes great on crackers with tomato, balsamic vinegar and fresh basil. It goes great in lasagne or crumbed and deep fried. I have used google to find a few ideas and will be trying them in the coming days.