If you’ve ever dreamed of making your own cheese at home but found the idea intimidating, allow me to introduce you to Homemade Mozzarella Cheese (Only 2 Ingredients!). With just milk, vinegar, and a pinch of salt if you wish, you can craft your very own creamy, stretchy mozzarella in less than an hour. This recipe is my not-so-secret trick for impressing dinner guests, elevating homemade pizzas, and, honestly, just making myself feel like a magician in the kitchen. Trust me—once you’ve tasted warm, fresh mozzarella pulled straight from your own hands, you’ll never look at store-bought cheese the same way again!

Homemade Mozzarella Cheese (Only 2 Ingredients!) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Homemade Mozzarella Cheese (Only 2 Ingredients!) lies in its simplicity. Every ingredient here pulls double duty, affecting both flavor and texture, so quality really shines through. Choose your milk carefully, as it sets the stage for a truly luscious cheese, and don’t overlook the salt if you want to bring out the classic mozzarella flavor.

Raw or Pasteurized Whole Milk: The backbone of your cheese—choose raw (unpasteurized) or regular pasteurized whole milk (not ultra-pasteurized) for best results and that signature creamy stretch.
White Distilled Vinegar: This is your magic potion, helping the milk curdle and create that beautiful “pull” characteristic of mozzarella.
Cheese Salt, Flaky Sea Salt, or Kosher Salt (optional): Adds depth and brightness to the flavor but skip iodized salt—it can mess with the cheese’s texture.
Water for Soaking: A quick ice bath helps the cheese hold its shape and locks in that fresh, milky flavor.

How to Make Homemade Mozzarella Cheese (Only 2 Ingredients!)

Step 1: Gather Ingredients and Tools

Start by assembling everything you need: your milk, vinegar, salt (if you’re using it), water, and the essential tools—large pot, spoon, thermometer, bowls, plastic wrap, and maybe even a pair of gloves if you’re like me and don’t want hot curd sticking to your fingers. Trust me, having everything out makes the cheesemaking process smooth and fun.

Step 2: Heat the Milk

Pour your chosen milk into a large pot—I personally love using my trusty Dutch oven for this. Heat the milk gently over medium-low to medium heat, stirring frequently to ensure it warms evenly. Aim for 115 F (46 C), so pull out that kitchen thermometer! Don’t rush; slow and gentle heat encourages the right texture and keeps the milk from scorching at the bottom.

Step 3: Vinegar and Stir

Once the milk hits that magic 115 F mark, remove it from the heat and add all the vinegar. Stir it in for about 30 seconds—watch as the milk curdles right before your eyes! Place a lid on the pot and let it rest undisturbed for 5 minutes so the curds and whey can fully separate. Skip citric acid and rennet for this version: vinegar is all you need here for Homemade Mozzarella Cheese (Only 2 Ingredients!).

Step 4: Gather the Curd

After five minutes, it’s time to “fish” out the curds. Use a spoon or spatula to gently pull the cheese curds to the side of your pot, scraping around in the whey to find every last bit. Move the curds to a bowl, readying them for the next step.

Step 5: Remove the Whey

Let’s get rid of as much whey as possible. With super-clean hands or a pair of gloves, scoop up the curds and gently squeeze them over your bowl so excess whey drips away. Repeat a few times, using a bit more pressure as you go. Cheesecloth is another helpful tool for squeezing. Once you’ve pressed out most of the moisture, wipe out any leftover liquid from the bowl using a paper towel.

Step 6: Heat, Stretch, Squeeze, Ball

Now, to achieve the true melt-and-pull of mozzarella, you’ll need to reheat the cheese to about 160 F (71 C). Pop it in the microwave for 30 seconds, stir, then another quick 20 seconds if necessary—you want it nice and hot, but not scalding! Stretch and fold the cheese with a spoon—it’ll be wonderfully elastic. If you prefer, heat the whey instead and soak the cheese in that. If you like your mozzarella a touch salty, now’s the time to add 1/8 to 1/4 teaspoon of cheese salt or similar. Shape your curd into a ball as you knead and stretch.

Step 7: Cool It Down

Give your mozzarella a relaxing spa treatment by dunking it into a bowl of cool water for ten minutes, then add a few ice cubes and chill for five more. This sets the cheese, giving it a fabulous texture. Pat it dry with a paper towel—you’re almost done!

Step 8: Wrap and Store or Eat

Your Homemade Mozzarella Cheese (Only 2 Ingredients!) is ready to go! Wrap it snugly in plastic wrap (or pop it in an airtight container) and chill in the fridge for one to two weeks. Or, if you’re like me and can’t wait, dive in right away. For grating, let the cheese chill fully in the fridge or quick-chill it in the freezer for a couple of hours first.

How to Serve Homemade Mozzarella Cheese (Only 2 Ingredients!)

Garnishes

There’s nothing quite as stunning as a glossy ball of Homemade Mozzarella Cheese (Only 2 Ingredients!) crowned with a drizzle of extra-virgin olive oil, a sprinkle of flaky sea salt, and torn fresh basil leaves. Scatter on some cracked black pepper, lemon zest, or sun-dried tomatoes to add oomph and color for a gorgeous, crowd-pleasing presentation.

Side Dishes

Pair your mozzarella with juicy tomatoes for a classic Caprese salad, serve alongside prosciutto and fresh figs, or let it shine on a platter of roasted vegetables and crusty bread. The cheese’s mild, milky flavor pairs beautifully with briny olives, roasted nuts, or even a bit of honey for contrast.

Creative Ways to Present

Transform your Homemade Mozzarella Cheese (Only 2 Ingredients!) into mozzarella sticks for a fun snack, shred it over homemade pizza, or dice it into stuffed meatballs. For a showstopper appetizer, stack thick slices with heirloom tomatoes and grilled peaches—its versatility truly knows no bounds!

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap your mozzarella tightly in plastic wrap or pop it in an airtight container. It’ll be happiest stored in the fridge, where it keeps fresh and delicious for one to two weeks. If you want to prolong its softness, cover the cheese ball with a little cold salted water inside the container.

Freezing

If you plan to freeze Homemade Mozzarella Cheese (Only 2 Ingredients!), cut it into smaller portions first, wrap each tightly, and place them in a freezer bag or airtight container. While fresh mozzarella is best, freezing works well for cooking applications—just note that texture may become a bit crumblier after thawing, so save frozen mozzarella for melting on pizzas or lasagna.

Reheating

To bring back the signature stretchiness, let frozen cheese thaw overnight in the fridge, then let it come to room temperature before using. If you want to serve it warm, a quick dip in hot (not boiling) water will work wonders—just a minute or two to soften it up nicely.

FAQs

Can I use ultra-pasteurized milk for Homemade Mozzarella Cheese (Only 2 Ingredients!)?

Unfortunately, ultra-pasteurized milk won’t work for this recipe. The extra processing denatures the proteins needed for the milk to curdle properly. Always go with raw or standard pasteurized whole milk for the best results.

Do I need special cheesemaking equipment?

Not at all! You’ll just need basic kitchen tools: a pot, spoon, bowl, thermometer, and some plastic wrap. Gloves and cheesecloth can help but are totally optional. The process is truly approachable for beginners and home cooks alike.

Is the optional salt necessary?

Salt is entirely up to you. It adds a traditional flavor and helps preserve the cheese, but the mozzarella will still be delicious without it. If you love a bit of savoriness, use cheese salt or flaky sea salt for the best texture.

How do I know when I’ve stretched the cheese enough?

When your Homemade Mozzarella Cheese (Only 2 Ingredients!) is glossy, elastic, and pulls apart easily without snapping, you’re there! It should feel smooth, soft, and easily stretch into those lovely ribbons that make fresh mozzarella so irresistible.

Why isn’t my cheese coming together?

This can happen if the milk isn’t hot enough, if ultra-pasteurized milk was accidentally used, or if the curds weren’t drained properly. Keep your milk at the recommended temperature, use the right kind of milk, and be sure to squeeze out as much whey as possible before shaping.

Final Thoughts

Making Homemade Mozzarella Cheese (Only 2 Ingredients!) at home is a joyful, hands-on experience, and every batch feels like a little kitchen victory. I hope you feel inspired to give it a try—the freshness and flavor just can’t be beat!