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Homemade mozzarella cheese on a wooden cutting board
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5 from 3 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


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


  • Half-Gallon of Raw unpasteurized milk or you can use pasteurized whole milk, but not Ultra-pasteurized Milk (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


  • 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 5 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.
  • 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!



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