Homemade mozzarella cheese on a wooden cutting board
Side Dishes

Homemade Mozzarella Cheese Only 2 Ingredients Without Rennet

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I love cheese, it is so good! That is one thing I always have on hand. My all-time favorite cheese has to be mozzarella. I love string cheese, eating it plain, and of course on pizza. Time to learn how to make homemade mozzarella cheese using just 2 ingredients.

If you are a cheese lover like me, then you have got to give this easy homemade mozzarella cheese recipe a try. You can use it the same way you use store-bought cheese. And you know exactly what is going into it.

Traditional cheesemaking requires you to use citric acid and a product called rennet. Similar to the process I show in this mozzarella cheese recipe. But, for this recipe, I will teach you how to make it without using those ingredients. It is super easy to make, if I can do it, you can do it. Let’s get started!

Step 1: Gather the ingredients

Raw milk next to a large yellow pot on a white counter top.

In order to make this simple homemade mozzarella cheese recipe you need just the following ingredients:

  • Raw Milk or Pasteurized Whole Milk – Do not use ultra-pasteurized milk or homogenized, the cheese won’t turn out correctly, it will wind up kind of like cottage cheese.
  • Distilled White Vinegar – This is used instead of the classic citric acid and rennet ingredients.
  • Cheese salt – This is optional, you can also use flaky sea salt or kosher salt. Iodized table salt is not recommended.
  • Water – This is used for cooling down the cheese. But isn’t an actual cheese ingredient.
Homemade mozzarella cheese ball on a wooden cutting board.

Tools

  • Large pot
  • Spoon
  • Gloves, optional
  • Bowls
  • Plastic wrap
  • Thermometer

NOTE: If you prefer you can actually buy a cool cheese-making kit, which has everything you need minus the dairy/milk to make several different kinds of cheese, including mozzarella.

Step 2: How to make homemade mozzarella cheese with just 2 ingredients

Raw milk being poured into a large yellow pot.

Pour the milk into a large stockpot or I like to use my dutch oven.

Remember to use raw milk (unpasteurized) or you can use normal pasteurized whole milk, but NOT ultra-pasteurized or homogenized. Ultra-pasteurized and homogenized won’t work properly and won’t produce a good curd. Also, if the particular brand of pasteurized milk you buy doesn’t work well, try a different brand.

I find I get the best results with raw milk. But that can be a little more difficult to find for us here in the States. If in the States try places like Sprouts, Natural Grocers, Whole Foods, etc.

Set the heat in between medium-low and medium. We don’t want to heat the milk up too quickly.

Hand with red thermometer in milk on a stovetop.

Gently keep stirring the milk so it heats evenly and reaches right around 115 F/46 C.

thermometer really comes in handy for this. But if you don’t have one it should feel like hot bathwater.

Pouring vinegar into a pot with hot milk.

Once the milk gets to that temp, turn off the heat, and add in the vinegar. Stir in the vinegar for about 30 seconds so it evenly mixes in with the milk. It will start to curdle almost immediately.

Add a lid to the pot and allow it to sit undisturbed for about 15 to 20 minutes.

Lid on top of a yellow pot of homemade mozzarella cheese.

NOTE: Classic cheesemaking uses ingredients like citric acid and rennet. But white distilled vinegar works too! It turns out a little different but still amazing.

If you would like to go the more classic route you can pick up a cheesemaking kit that has everything you need minus the dairy of course.

Step 3: Gather the curd and remove the whey

Spatula pushing the homemade mozzarella cheese curd against the wall of a pot.

After the 15 to 20 minutes are up, it is time to gather that amazing cheese curd and separate it from the whey.

Take a spoon or spatula and bring the curd to the side against the pot. Make sure to fish around in the whey, because you will always find extra curd hanging out in there.

As you gather it, push it up against the wall of the pot. Then remove it from the whey and place it in a bowl.

NOTE: If you use regular pasteurized whole milk, the curd may look differently, and be in smaller chunks. If you use citric acid and rennet it will develop a film of curd on top, like a custard. Use a knife to cut the curd several times in a grid pattern.

Hand with gloves squeezing whey out of homemade mozzarella cheese.

Time to remove as much whey as possible. Using very clean hands or gloves, grab the curd and cup it in your hands and gently squeeze. This will press out the whey.

Allow the whey to fall into the bowl and then discard it into the big pot of whey.

Hand pressing cheese into a bowl.

Keep repeating this process several times, using a bit more force each time. You can also place it in the bowl and knead it a bit.

TIP: You can also use cheesecloth if you like, place the curd in the cheesecloth bundle, it up into a ball, and squeeze, this helps remove the whey as well.

Once you have as much whey as possible pressed out of the cheese, wipe any excess whey out of the bowl with a paper towel and place the ball of cheese in the bowl. Or you can certainly use a new bowl. Make sure the bowl is microwave-safe.

Step 4: Heat and stretch the homemade mozzarella cheese

Hand checking the temp of homemade mozzarella cheese with a red thermometer.

Time to heat that curd/cheese up to right around 160 F/71 C. There is a couple of ways to do this.

I just use the microwave and start with 30 seconds then stir the cheese, and then another 20 seconds or so and that usually does the trick.

Or another method is to heat the whey in your pot up to 170 F/76C. And immerse the cheese in it to heat it up.

Once you get the homemade mozzarella cheese to temp, start stretching and folding the dough with a spoon, it will be hot.

Hands stretching homemade mozzarella cheese over a bowl.

If there is any leftover liquid/whey pour it into the pot.

Stretch and need the mozzarella cheese for a few minutes, then shape it into a ball.

Hands shaping homemade mozzarella cheese into a ball.

If using the whey to heat up the cheese, immerse the cheese and press it with a spoon, then remove it and squeeze out the whey, etc.

NOTE: If you would like to add salt, you can add cheese salt, flaky sea salt, or kosher salt (not iodized salt) right when you are heating and stretching the cheese. Use 1/8th to 1/4th of a teaspoon.

Step 5: Cool the cheese down and eat it

Hand holding a ball of cheese over a bowl of cold water.

Next, immerse the cheese ball into a bowl of cool water for about 10 minutes. Then add some ice to the water and chill for about 5 to 20 more minutes. Some people allow their cheese to sit in cold water in the fridge overnight before eating it.

TIP: If you want to add more flavor to the cheese, add a few tablespoons of salt to the water as well.

Remove the cheese ball from the water, at this point I like to dab it dry with a paper towel.

Sliced homemade mozzarella cheese on a wooden cutting board.

And just like that, the homemade mozzarella cheese is ready.

How long does homemade mozzarella cheese last?

To store it, wrap the homemade mozzarella cheese with plastic wrap and place it in an airtight container, and place it in the fridge for 1 to 2 weeks.

If you want to grate it, wait for it to chill in the fridge for a day or so, or put it in the freezer for a few hours.

Why is my mozzarella cheese hard?

The cheese can become hard, if you cut your curd pieces too small or if it is stretched too much. You want to stretch it as little as possible, just enough to create a smooth texture and form it into a ball.

Why won’t my homemade mozzarella cheese melt?

If you make homemade mozzarella cheese and store it in salted water or whey, which some people like to do, it doesn’t melt well. Because the moisture content in the cheese is very high. It is best to use the cheese right away after making it if you want it to melt. Like for a pizza.

What can I do with the leftover whey?

Don’t throw out that pot of whey! It is very nutritious and can be used in a variety of ways. Pour it into a couple of mason jars and store it in the fridge. It can be used instead of water in most baking or cooking recipes, or in the following ways:

  • Smoothies
  • Water the plants with it
  • Drink it plain
  • Use it to make ricotta cheese
  • Make butter with it
  • Soup stock
  • Feed it to the animals
Homemade mozzarella cheese pin for Pinterest
(Pin it!)

Here are other recipes that you may be interested in:

Roasted Peaches

Fudgy Brownies

Air Fryer Mozzarella Sticks

3-Ingredient Nutella Cookies

Angel Food Cake

Homemade mozzarella cheese on a wooden cutting board
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4.89 from 17 votes

Homemade Mozzarella Cheese Only 2 Ingredients Without Rennet

Learn how to make yummy homemade mozzarella cheese with just 2 ingredients! If you are a fan of cheese and like making things at home, give this recipe a try!
Prep Time10 mins
Cook Time15 mins
Soaking time15 mins
Total Time40 mins
Course: Appetizer, Ingredient, Side Dish
Cuisine: American, Italian
Keyword: dairy, easy, savory, soft
Servings: 6 people
Calories: 56kcal
Author: Matt Taylor

Equipment

  • Large Pot
  • spoon
  • Gloves, (optional)
  • Bowls
  • Plastic wrap
  • Thermometer

Ingredients

  • Half-Gallon of Raw Milk or Pasteurized Whole Milk Do NOT use ultra-pasteurized or homogennized milk, they won't work. (1.89L)
  • 7 Tbsp. white distilled vinegar 105ml
  • 1/4 tsp cheese salt, flaky sea salt, kosher salt (optional) don't use iodized table salt (1g)
  • Water for soaking

Instructions

  • Pour the milk into a large pot and place it on the stovetop burner. Set the heat between medium-low and medium. Gently keep stirring the milk so it heats evenly and reaches right around 115 F/46 C.
  • Turn off the heat, and add in the vinegar. Stir in the vinegar for about 30 seconds so it evenly mixes in with the milk. It will start to curdle almost immediately.
  • Add a lid and allow it to sit for 15 to 20 minutes.
  • Gather the curd by taking a spoon or spatula and bring the curd to the side against the pot. Make sure to fish around in the whey, because you will always find extra curd hanging out in there.
  • Then remove the curd from the whey and place it in a bowl.
  • Use very clean hands or wear gloves and grab the curd and cup it in your hands and gently squeeze. Allow the whey to fall into the bowl and then discard it into the big pot of whey.
  • Keep repeating this process several times, using a bit more force each time. You can also place it in the bowl and knead it a bit.
    *If you want to add salt, add it at this time.
  • Place the pressed ball of cheese into a microwave-safe bowl. Heat it on high for about 30 seconds, then check the temp. Stir the cheese and heat it up again for about 20 seconds. The temp of the cheese needs to be about 160F/71C. OR if you don't want to use the microwave heat the whey in the pot to 170 F and soak and stretch the cheese in that.
  • After the cheese hits the proper temp start stretching and folding the dough with a spoon, it will be hot. If there is any leftover liquid/whey pour it into the pot. Then switch to your hands when it cools enough to handle.
  • Then shape it into a ball and place it into a bowl of cool water for about 10 minutes. Next, add in some ice to further cool the water and chill the cheese.
  • The cheese is done. Pat the cheese dry with a paper towel and eat it. Or you can wrap it in plastic wrap and store it in the fridge for later use, it will last 1 to 2 weeks in the fridge. Grating works better when the cheese is really cold or frozen. Enjoy!

Video

How to Make Mozzarella Cheese 2 Ingredients Without Rennet | Homemade Cheese Recipe

Notes

NOTE: Classic cheesemaking uses ingredients like citric acid and rennet. But white distilled vinegar works too! It turns out a little different but still amazing.
TIP: You can also use cheesecloth if you like, place the curd in the cheesecloth bundle, it up into a ball, and squeeze, this helps remove the whey as well.
NOTE: If you would like to add salt, you can add cheese salt, flaky sea salt, or kosher salt (not iodized salt) right when you are heating and stretching the cheese. Use 1/8th to 1/4th of a teaspoon.
List of ingredients for homemade mozzarella cheese

Do you like the recipe? Please give it a rating and comment down below, I really appreciate it.  If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.

Check out my other website 101 Creative Dates for fun date ideas. Food and dating go hand in hand!

57 Comments

  1. dan hefnider

    5 stars
    Will goat’s milk work with this system?

    • I haven’t tried Goat’s milk with this specific process. But you definitely can make mozzarella with goat’s milk. I know it can be done with rennet and citric acid.

  2. 5 stars
    This recipe looks great! Would it work with unpasteurized sheep milk too? That’s all I have access to.

    • Thank you!! πŸ™‚ I actually don’t know if it will work with sheep milk. Give it a try and see! I am pretty sure you can though, from what I have read. I just don’t know if it will work with this specific recipe and method. You may need rennet and citric acid.

  3. 5 stars
    The recipe worked perfectly, thanks!

  4. I am planning to make cheese tomorrow and am wondering if I can increase the recipe using 4 gallons of milk. Will it work in. a large batch do you think? Thank you!

    • Hi Lynne! I recommend trying the recipe first with a half-gallon or gallon. It takes a little practice to get it down. This way you don’t use all the 4 gallons of milk up at once. I also haven’t tried that large of a batch before, haha. I always make it with just a half-gallon or gallon. But with that said, if you are making 1 gallon, you only need 1 more tablespoon of vinegar, to make it an even 1/2 cup (8 Tbsp). Good luck! Let me know how it turns out.

  5. Thank you for the recipe and helpful youtube video. I remembered making mozzarella in my high school chemistry class and was so excited to try it again. Only problem was that it ended up exactly like cream cheese! Any idea what happened? The milk was homogenized (not UHT, not ultra-pasteurized), I think that’s the only thing I did differently from the recipe, maybe that’s the problem? But I saw on another 30-minute mozzarella site that it should’ve still worked with homogenized milk. The first sign that something was “off” was that it didn’t stretch after microwaving the curds to 160-170. It formed a nice kneadable ball, but was not stretchable (it would just break instead), and then when cooled, it is exactly the consistency of cream cheese.

    • Hi Dianna!! Yeah, homogenized is just hit or miss, unfortunately, that is why it really isn’t recommended to be used. With that said, I actually just made some a few days ago with homogenized whole milk, but I also used rennet and citric acid, and it sure was tasty. I really haven’t had great success with just vinegar and homogenized. And unfortunately, even if the milk just says pasteurized, sometimes UHT milk gets mislabeled. The very best is raw milk, but that can be so hard to find, even if it is legal where you live to sell it. And it will be expensive. Once you get into it, it is so fun, and you will find yourself wanting to try like every brand of milk you can get your hands on, haha. And I definitely encourage you to try it with rennet and citric acid as well, either the liquid rennet or the rennet tablet.

      • Thank you, I will definitely look into getting some rennet and citric acid, probably easier/cheaper than finding non-homogenized milk. Now that you mention it, the other site also used rennet and citric acid rather than vinegar so now I’m sure that’s the fix, haha. I will see if I can get my hands on some. Thanks again!

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