{"id":1036,"date":"2022-08-07T14:22:17","date_gmt":"2022-08-07T14:22:17","guid":{"rendered":"https:\/\/khetwise.com\/blog\/how-to-make-quick-and-natural-mozzarella-cheese-with-vinegar\/"},"modified":"2022-08-07T14:22:17","modified_gmt":"2022-08-07T14:22:17","slug":"how-to-make-quick-and-natural-mozzarella-cheese-with-vinegar","status":"publish","type":"post","link":"https:\/\/khetwise.com\/blog\/how-to-make-quick-and-natural-mozzarella-cheese-with-vinegar\/","title":{"rendered":"How To Make Quick and Natural Mozzarella Cheese with Vinegar"},"content":{"rendered":"

Looking for a quick, natural, and authentic mozzarella cheese recipe to try at home? This is the one! We share how to make mozzarella cheese with vinegar (or lemon juice) after years of perfecting our techniques and learning how to source the freshest and most natural ingredients!<\/p>\n

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Making Natural Mozzarella Cheese at Home<\/h2>\n

Mozzarella cheese requires few ingredients and little equipment, making it the perfect cheese for the beginning cheesemaker.<\/p>\n

In fact, this is exactly where we began our cheesemaking journey almost a decade ago. We started purchasing raw milk from a local farm and the vast new galaxy of home dairy<\/a><\/strong> creations left us mesmerized.\u00a0<\/p>\n

Yogurt<\/a><\/strong>, ice cream<\/a><\/strong>, pudding<\/a><\/strong>, butter<\/a><\/strong>, and yes, CHEESE \u2013 all things we had to try!<\/p>\n

For whatever reason though, cheese seemed like the most intimidating of all of those. But we figured a basic mozzarella recipe seemed like the right place to start. <\/p>\n

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So, we searched the internet, looked for a recipe that didn\u2019t involve modern gadgets like microwaves or other unnatural-seeming ingredients, and were so thrilled in the end to have made something that looked even remotely close to a smooth, fresh ball of mozzarella!<\/p>\n

We\u2019ve come a long way since then and have our own fresh dairy source now from our family milk cow<\/a><\/strong>. Below is our tried-and-true method of how to make mozzarella cheese with vinegar.<\/p>\n

Can I use vinegar instead of citric acid for mozzarella?<\/h2>\n

Yes! In fact, we recommend it. In all our recipes we are committed to sourcing the best and most natural ingredients for true from scratch cooking with the tastiest results.<\/p>\n

First, it\u2019s important to know why we acidify the milk to make mozzarella. When a curd is formed out of acidic milk and then heated to above 110\u00b0, that curd releases its calcium. Calcium gives the cheese its firmness and shape. So, without the calcium, the cheese is free to stretch giving it the plasticity that melted mozzarella is known for.<\/p>\n

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We started making mozzarella using citric acid, which is what most recipes call for. But after reading David Asher\u2019s book, The Art of Natural Cheesemaking<\/a>, we have since switched to using vinegar to acidify the milk \u2013 and with great results!<\/p>\n

To quote Asher:<\/p>\n

\u201cMost cheesemaking guidebooks suggest using citric acid, a common food additive, to achieve the ideal acidity for making fast mozzarella. The addition of this ingredient, seemingly harmless, raises two concerns. First, it makes a mozzarella that\u2019s almost completely tasteless \u2013 the citric acid adds no flavor to the cheese, which itself has only a very slight milky flavor. Second, citric acid is often a genetically modified ingredient. Using this GM ingredient, just like using GM rennet, in turn makes a cheese genetically modified.\u201d<\/em><\/p>\n

Our rationale for sourcing any ingredients is typically asking what would have been used to make this recipe 100+ years ago. What would cheesemakers in our area have used before citric acid was even around? The answer \u2013 vinegar! And specifically, apple cider vinegar which we\u2019ll talk more about.<\/p>\n

Sourcing Ingredients for the Most Natural Mozzarella<\/h2>\n

Milk – <\/strong>Using the freshest and least processed milk you can find will result in the best mozzarella cheese. You can use store bought milk, but be sure to find milk that\u2019s not ultra-pasteurized. Your best bet with any cheesemaking is to find a local dairy farmer or homesteader in your community to get raw milk from. Or, if you\u2019re interested in having a family milk cow for your own source of fresh dairy, we have several posts here<\/a><\/strong> that can get you going!<\/p>\n

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Vinegar (or Lemon Juice) – <\/strong>Apple cider vinegar, balsamic vinegar, and standard white vinegar will all work for acidifying milk to make mozzarella. This recipe is based on using apple cider vinegar, which we prefer both for taste and the fact we always have it on hand in the kitchen. To gain the most health benefits, we choose organic, raw, unfiltered apple cider vinegar that comes \u201cwith the mother.\u201d Keep in mind you may need to play with the ratios slightly if using other forms of vinegar. Fresh squeezed lemon juice is also a great alternative.<\/p>\n

Rennet – <\/strong>Rennet contains the enzyme present in the fourth stomach of a calf (or other ruminants) that naturally coagulates milk to set it into a firm curd. Coagulated milk is easier to digest making nutrients more bioavailable. We use WalcoRen tablets<\/a>. They offer a pure and natural form of animal rennet that we\u2019ve found to be well suited for home cheesemaking. Many liquid rennet options are plant based and can contain genetically modified ingredients and other preservatives.<\/p>\n

Salt – <\/strong>There are special cheesemaking salts but any granulated salt will work. We recommend an unprocessed sea salt option and use Redmond Real Sea Salt as our salt of choice.<\/p>\n

Frequently Asked Questions When Making Mozzarella Cheese<\/h3>\n

Why isn\u2019t my curd stretching easily?<\/h4>\n

You might find that no matter how many stretch tests you perform, your curd seems to break apart rather than stretch. This unfortunately means your acidity level was off for this batch of mozzarella. You can continue with the rest of the steps and still come out with delicious balls of mozzarella cheese in the end. But they might not be smooth and pretty due to their lack of plasticity. You can dial in the amount of acidity you add over time as ratios can vary based on the type of vinegar and milk you are using.<\/p>\n

What is the best way to store my mozzarella cheese?<\/h4>\n

Your cheese will store fresh for 1-2 weeks in the fridge. Some whey or liquid may continue to drain out of the mozzarella \u2013 pour this out of the container regularly for longest storage. We\u2019ve also found that mozzarella freezes very well to preserve longer. Simply flash freeze the fresh mozzarella balls on a cookie sheet, then transfer to a Ziplock bag in the freezer. Remove cheese as needed a day or two before using to thaw.<\/p>\n

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Do I need to wear gloves to make mozzarella?<\/h4>\n

Technically, no. If you keep your hot water bath around 150 deg. you will likely be able to shape your cheese without the use of gloves. However, I have had best results when working with a hot water bath between 160-180\u00b0. At these temps, your hands will be quite uncomfortable without the use of gloves.<\/p>\n

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Quick and Natural Mozzarella Cheese Recipe<\/strong><\/h2>\n

Yield: About 4 medium-sized mozzarella balls.<\/h4>\n
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