Fresh Mozzarella (wi, Cow) Recipe

Preparation

1. 1

   Heat the Milk

   Pour the whole milk into a large pot and heat it slowly over medium heat until it reaches 190°F (88°C), stirring gently to prevent scorching.

2. 2

   Add Vinegar

   Once the milk reaches 190°F, remove it from heat and add the white vinegar. Stir gently for about 30 seconds until the curds start to form.

3. 3

   Let it Sit

   Allow the mixture to sit for about 5-10 minutes. The curds will separate from the whey.

4. 4

   Strain the Curds

   Place a colander lined with cheesecloth over a bowl and pour the curds and whey into it. Allow the whey to drain for about 5 minutes.

5. 5

   Rinse the Curds

   Rinse the curds under cold running water to cool them down and remove the acidity from the vinegar.

6. 6

   Knead the Curds

   Gather the curds into a ball and place them in a large bowl. Sprinkle with salt and knead gently until the curds become stretchy, about 5-10 minutes.

7. 7

   Form the Mozzarella

   Divide the curds into smaller portions and shape them into balls. If desired, dip them in ice water to maintain their shape.

8. 8

   Store the Mozzarella

   Store the fresh mozzarella in a bowl of ice water or refrigerate it in a sealed container with olive oil and herbs for added flavor.