Easy and Delicious: Homemade Mozzarella Cheese with Just 2 Ingredients, No Rennet Needed!

1. Heat the Milk: Pour the milk into a large saucepan and heat it over medium heat until it reaches a temperature of around 90°F (32°C). Stir the milk occasionally to prevent it from scorching.
2. Add the Citric Acid: Once the milk reaches the desired temperature, remove it from the heat and slowly stir in the citric acid. Continue stirring gently for a few minutes to ensure that the citric acid is evenly distributed throughout the milk.
3. Curdle the Milk: Return the saucepan to the heat and continue heating the milk until it reaches a temperature of around 105°F (40°C). You should start to see the milk curdle and separate into curds and whey.
4. Drain and Form the Cheese: Line a colander with cheesecloth and place it over a large bowl or sink. Carefully pour the curdled milk through the cheesecloth, allowing the whey to drain away. Gather the corners of the cheesecloth and gently squeeze out any excess liquid. Then, knead the curds with your hands until they come together into a smooth, cohesive mass.
5. Enjoy Your Homemade Mozzarella Cheese: Once the cheese has cooled slightly, it’s ready to enjoy! Use it immediately or store it in the refrigerator for later use. Slice it up for caprese salads, melt it over pizzas, or simply enjoy it on its own as a delicious snack.

With just two simple ingredients and a little bit of patience, you can create your own homemade mozzarella cheese that’s perfect for adding a touch of cheesy goodness to all your favorite dishes. Give this easy recipe a try and discover the satisfaction of homemade cheese!