How to Make Mozzarella Cheese 2 Ingredients Without Rennet | Homemade Cheese Recipe

In this episode of In The Kitchen With Matt, I will show you how to make mozzarella cheese with 2 ingredients and without Rennet. This homemade mozzarella cheese recipe is awesome. I love homemade cheese. If you are a fan of cheese and like making things at home give this a try. Please note this is NOT traditional Italian Buffalo Mozzarella, nor is it a traditional American mozzarella, it is called a "quick mozzarella" and is the easiest of the mozzarellas to make. It is easy to do, if I can do it, you can do it. Let's get started!

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Ingredients:
Half-Gallon of Raw (unpasteurized) Milk or you can use pasteurized whole milk, but not Ultra-pasteurized Milk or homogenized (1.89L)
7 Tbsp. white distilled vinegar (105ml)
Water for soaking

Tools:
Large pot
Spoon
Gloves, optional
Bowls
Plastic wrap
Other helpful optional items: Cheesecloth

Video Production Gear I use:
Juiced Link Audio Mixer
Adobe Premiere and After Effects
OBS Studio

Some of the above links are affiliate links. As an Amazon Associate I earn from qualifying purchases.

[JohnRiversOfficial]

This video has helped me through 2 failed relationships, one heartbreak and a miscarriage. Thank you Matt and bless you!

[sylviacarlson]

I used my leftover whey to replace some of the water in the Sourdough bread recipe I have and it makes a lovely loaf of bread!

[Susileedean]

That looks really good. It’s similar to the way that one makes Indian fresh cheese, paneer, except for that you bring the milk just to a boil, turn off the heat, then add vinegar. The whey separates out like yellow water, and the curds are firm and crumbly. Wrap it in cheesecloth and hang it to drip, to get rid of the moisture, then slice and fry in butter.

[rysern...]

Finally a cook who also gives the European Units so we can understand better

[OvcharkaShepherd]

Awesome. Tomatoes and basil grown from seed, home made sourdough and now home made mozzarella. Fantastico ❣️

[lynnkempen]

Whey/buttermilk is EXCELLENT for tenderizing meat!
Helps make the most moist chicken ever.
Also good to make waffles/bread.

[teresastallcup]

Just made this with milk from our dairy cow and it turned out beautifully!! Thank you so much for such a great video that is easy to follow. My kids had a blast and one of them even liked drinking the whey

[kevinlee]

Tried your recipe and it came out great! Tried again and added a little salt and black pepper to the final mix when you're kneading it and it definitely improved the flavor at least for my tastes. Going to get me a cold smoker set up and try making some smoked cheeses next!

[who]

Great video. No annoying music. Love it!
Awesome easy recipe I can’t wait to try. ☺️

[vickyannpaintingwithoils]

Thank you for being no frills, calm, clear, and pleasant to learn from. I really appreciate you. God Bless.

[heatherressler]

Hi Matt, I tried making mozzarella with a grocery store brand of whole milk and I ended up with some tasty cream cheese but definitely not mozzarella. I went back and read the comments, and I decided to try again with a different brand of milk. It worked! My cheese isn't completely smooth, but I figure with practice I'll get better at stretching and shaping the cheese. Thanks so much for your easy to follow recipe and great instructions!

[adults]

Don’t know where I went wrong. It turned out to be the best cream cheese I ever ate instead of mozzarella cheese

[SA-xtgd]

Im learning do much about making cheese, yogurt, butter, at home i love how i can just make it at home

[joy]

Cool, never thought making cheese at home with 2 ingredients was achievable. On my list to try this for sure. Thanks Matt!

[tonybucca]

I make my own sourdough bread. With this cheese, and the tomatoes from my garden, I can my MY own pizzas!!! GREAT video!

[gabbimariecooking]

😯 Never knew it could be so simple! Thanks Matt, another one to try out! How exciting!

[MatthewFordVictoria]

Thanks Matt! I accidentally purchased a jug of milk, only to get home and find my wife had bought one too! Going to try this on mine and see how it goes! That leftover fluid looks like it would be good for boiling Pasta! Thanks again Matt!

[Nina-ubzs]

Love how straightforward and down to earth this is. I've made paneer and ricotta before but never mozzarella as rennet seems like a pain to acquire. Eager to try this out. Thank you!

[dannielle]

Woohoo it worked for me, my first attempt I done with lemon juice and it was more like ricotta cheese than mozzarella but the vinegar worked! Thankyou, going to be put on lasagne tonight 😊

[chrisb]

So, I made this today. I used a gallon of whole milk from Costco (Pasteurized and Homogenized), and 3/4 cup white vinegar. I let it sit 20 minutes with the lid on after stirring in the vinegar for 30 seconds.

My curds were small, almost like Cottage Cheese or Ricotta. So as I squeezed it out, it was mostly sticking together, but still a bunch of small curds. I also put it in a fine mesh strainer to help it drain. I also added some sea salt at this point. I figured I was going to end up with Ricotta. However....

When I heated it up, it all kinda melted together, really smooth and shiny, and looked like it was going to be Mozzarella. Once I made the ball, I put it into ice water immediately. Maybe I should have done cold water first for 10 min, then ice water, like the instructions said. But it made a nice ball. However....

The final product was more like a firm cream cheese, and a little tart. Not bad, just not mozzarella. Maybe next time I'll try with citric acid and rennet. The final product was about 12 oz (from 1 gallon). Definitely an interesting process.