Make your own fresh cheese at home with only 3 simple ingredients!
Prep time: PT20M
Cook time: PT10M
Total time: PT60M
Rating
4.54 stars (39 reviews)
Keywords
appetizers, cheese, easy, gluten free
Ingredients
1 gallon whole milk
1 cup white vinegar
1 1/2 tsp. salt
Categories
Appetizer
Snack
Cuisine
Italian
Steps
Heat milk to 120 degrees F in a large pot over medium heat, stirring.
Once the temperature reaches 120 degrees F, turn off the heat. Pour in the vinegar and stir for 30 seconds.
Cover the pot and let it sit for 15 minutes.
While the milk mixture is sitting, set up the strainer: Set a strainer over a large bowl. Place several sheets of cheesecloth over the strainer and make sure that there is overhang.
Pour the curd into the strainer, allowing all of the whey to drain out.
Gather the ends of the cheesecloth together and squeeze as much moisture out of the curd as possible. Continue to squeeze until no excess whey comes out.
Place the curd into a microwave safe bowl. Sprinkle the salt over top. Microwave for 30 seconds.
When the curd is cool enough to handle, begin to gently stretch it out, then fold the ends over each other. Repeat this process several times. As the cheese cools, it will be harder to stretch.
Repeat step 8 again. If you need to do it a 3rd time, that's okay. Remember, it will be harder to stretch the cheese as it cools.
Now, work the cheese until you have a smooth ball. It won't be perfect! Place the cheese into a large bowl of ice water. Allow it to rest in the ice bath for 15 minutes.
Remove cheese from ice bath and enjoy.
Reviews
Susan Morris on 2026-09-10 (5 stars): Can I freeze this cheese
Billie on 2026-09-07 (5 stars): Loved this recipe! It made great mozzarella!♥️
Az on 2026-08-13 (5 stars): I must say it's rather tasty and easy to make if you want to add any other flavors to it for at least dry ones I do it on the step you salt it
Samantha Storm on 2026-08-04 (5 stars): I used Apple Cider Vinegar in place of the Distlilled White Vinegar, for a slightly fruity taste; to place on my Charcuterie Board.
Robert on 2026-07-28 (1 stars): Terrible recipe. No measurement for vinegar and it didn’t work at all. Not even one curd. I am a home cook, I cook a great deal I Italian food. This should’ve been an easy recipe to follow. I can’t imagine someone succeeded at this.
Donna e on 2026-07-16 (4 stars): Easy instructions( read them twice). First attempt and all worked well! Family loved it too! Thanks
Stacy on 2026-07-14 (3 stars): Is it possible to squeeze too much? My cheese came out pretty hard with a weird consistency. Not sure what I did wrong but I’m sure it was my bad! I will try again. Suggestions welcome!
Kyrie Duncan on 2026-07-07 (5 stars): Used this recipe for my first time making any kind of cheese and it worked perfectly. Tasted great, using it for dinner. Thank you!!
Hope on 2026-07-03 (5 stars): This was my first time making homemade cheese, I was surprised how easy it was! I used flour sack towel instead of cheese cloth and it worked well.
I saved 5¢ if I’m comparing to the cheapest available mozzarella, but about $5 if comparing to mozzarella balls. It was delicious and I’ll definitely make it again!
Jeannie on 2026-06-06 (5 stars): Squeeze squeeze, roll and stretch about 10-15 minutes. I separated the cheese into 4 balls a bit larger than tennis balls. Completed the ice bath. Now having a caprese salad for dinner. Easy recipe to follow. Yummy, too.
