Are you new to the Raw Milk world? Do you have a milk cow and a large abundance of fresh raw milk? Maybe you just love cheese? Making this SUPER easy beginner cheese recipe is a must! This incredibly easy, 2 ingredient, homemade mozzarella cheese recipe is perfect for beginner cheese makers. Or anyone, really! The best part, the only other ingredient (besides the raw milk) is distilled white vinegar, which most people have on hand! No liquid rennet mixture or special culture necessary, nor do you need to ferment or clabber the milk! The entire process is actually quite simple and fool proof - who doesn’t love a simple recipe.
When I first got started in the raw milk world, my family and I would enjoy the milk as is. I would skim the cream off the top to enjoy in my morning coffee, and we would each enjoy a large glass of milk with our meals. It didn’t take long before I wanted to learn more about raw milk and what all I could do with it.
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Beginning with Raw Milk
The first thing I dove into making with our raw milk, or cream rather, was homemade butter. It was a beautiful bright yellow and so delicious! Check out how to make homemade butter with raw milk cream here.
The second thing I wanted to learn was cheese! After a lot of research, and a course on cheese making, I was overwhelmed with information and didn’t even know where to begin. Many recipes called for multiple gallons of milk, which I did not have. Typically, I would have just a gallon of milk (raw) to use for my cooking. In addition, there were other components and ingredients needed for the other cheese recipes, which again I did not have. Plus, I had a half gallon of milk that I needed to do something with as soon as possible before it went sour. Finally, I discovered methods that used vinegar and decided to give it a try. My family loved it! And I loved making my own cheese. We’ve shredded it for homemade pizza, added it to lasagna, and enjoyed it as string cheese.
Another delicious beginner 2 ingredient raw milk cheese recipe is my Easy Homemade Cottage Cheese Recipe - check it out here!
Why Raw Milk?
Cow’s milk is actually really good for you! One of my children would break out in a horrible facial rash whenever they would consume pasteurized dairy, and it was at that point I started to really research all there is to know about store bought milk and raw milk. Unpasteurized milk has beneficial bacteria, that can act as a great probiotic, which can benefit the digestive system and overall gut health. Raw milk is full of beneficial nutrients, beneficial enzymes, vitamins, and minerals - which can significantly benefit ones health and overall immune system.
There is a common misconception regarding the safety of consumption and the benefits of raw milk, but this science backed article does a great job of explaining things. If the raw milk comes from a health cow, following a sanitary process safe for human consumption, the risk of becoming ill is incredibly low (somewhere around 1 in 6 million chance).
Sourcing Raw Milk
It is my dream to someday have a family milk cow, my own cow. In the meantime, I was fortunate to find a local farmer gal who sells raw milk from her jersey dairy cow named Cloud. If you don’t have a milk cow of your own (many beginners in the raw milk world don’t) I would recommend searching realmilk.com. An important factor in choosing a raw milk supplier, for me, is a well cared for and healthy cow. In addition, I wanted to be sure the suppliers process was extremely sanitary. When we went for our first raw milk pick up, we got to meet Cloud, and the supplier discussed the importance of a sanitary process - I was thrilled. In some states the purchase of raw milk for human consumption is illegal, but other states do allow it and may even sell it in a local grocery store.
Ingredients for Homemade Mozzarella Cheese
- Raw Milk - Raw Milk is required (the good stuff), most store-bought milk, pasteurized milk or ultra-pasteurized milk will not work. Typically, if I still have milk in the fridge on day 4 or 5, I like to use that milk to make my super easy 2 ingredient homemade mozzarella cheese recipe. Sometimes, the cream has been skimmed off for other uses (most often it is skimmed milk), sometimes it hasn’t been and is still a gallon of whole milk.
- White Distilled Vinegar - This is the only other ingredient needed for this homemade mozzarella cheese recipe. You will want it to be 4-5% acidic. This ingredient acts as the citric acid solution.
- Cheese Salt - this is an optional ingredient. You can get cheese salt from a cheese supply store, or use kosher salt.
See recipe card for quantities.
Equipment
- A Large Pot - I use this large pot, but a large Dutch oven or stockpot will work.
- Large Spoon - I like to use a large wooden spoon with holes, the set I have is this one. A slotted spoon works great.
- Thermometer - instant-read thermometer, digital thermometer or regular probe cooking thermometer
- Mixing Bowl
- Microwave-Safe Bowl
- Measuring Spoons
Instructions for Making 2 Ingredient Homemade Mozzarella Cheese
First - Make the Cheese
First, pour the raw milk into the pot or Dutch oven to heat milk. Turn the burner to medium heat or medium-low heat to begin heating the milk. Stir to evenly heat the milk to 110-120 degrees Fahrenheit.
Turn off the heat and add the white distilled vinegar (7 tablespoon per half gallon). Stir in the vinegar for about 1 minute, you will see the cheese curds forming, separating from the hot whey. Add lid and let sit for 15 minutes.
Remove the curd from the liquid (whey) and place in a clean bowl. Using a spoon and/or clean hands squeeze out any remaining whey. A clean pair of rubber gloves can also be used. [If using salt add it at this time once all whey is drained from the fresh mozzarella cheese]
Using a microwave-safe bowl, microwave the cheese for about 45 seconds to 1 minute. This will bring the cheese to the required 160-170degrees Fahrenheit
Next - Stretch & Shape the Cheese
Using a large spoon (or gloves) stretch and fold the cheese (similar to bread dough). I also dip my hands in cold water to tolerate the heat from the cheese while stretching and folding if I do not have gloves. Add excess whey back to the stockpot. After stretching, form the cheese into a large ball of mozzarella and place in a large bowl of cool water.
After 5 minutes, add ice, to further cool for 10 minutes. [don't over stretch, just a few times for form a ball]
Remove cheese and pat dry. Store in the fridge in a food safe container for up to 2 weeks, or vacuum seal and freeze.
Store leftover whey for other uses (such as smoothies, soups, ferments).
Hint: To easily shred your homemade mozzarella, store it in the fridge for a few hour or freeze it first.
Homemade Mozzarella Cheese Storage
Store the fresh 2 ingredient homemade mozzarella cheese in the refrigerator (in a glass container with a lid, like a Pyrex, or another air-tight container, or in a freezer safe ziplock bag.) The cheese will be good in the fridge for 1-2 weeks, or you can freeze it for later use. We like to vacuum seal our cheese for freezer storage.
2 Ingredient Mozzarella Cheese
Equipment
- 1 Large Pot
- 1 Mixing Bowl
- Measuring Spoons
Ingredients
- ½ Gallon Raw Milk (skimmed or whole)
- 7 tablespoon White Distilled Vinegar (14 tablespoon per Gallon)
- ¼ teaspoon Cheese Salt or Kosher Salt (Optional)
Instructions
- Pour Raw Milk into your stockpot or Dutch oven
- Turn burner to medium heat and stir milk to evenly heat to to 110-120 degrees Fahrenheit
- Turn off heat, add vinegar, stir for 1 minute. Curd will form.
- Add lid and allow to sit for 15 minutes.
- Gather curd with large wooden spoon, draining off whey. Leave excess whey in the stockpot. Place curd in a microwave safe bowl.
- Squeeze any remaining whey from the curd using large wooden spoon and hands. Pour drained whey back into the stock pot.
- If you want to add salt, do so at this point.
- With cheese in the microwave safe bowl, microwave for 45 seconds to 1 minute. Cheese temperature will need to be 170 degrees.
- Cheese will be hot! Use gloves or dip hands in cold water before handling to stretch and fold cheese. Form cheese into a ball. Do not overstretch cheese.
- Once ball is formed, place cheese in a bowl of cool water for 5 minutes. Add ice and let it soak for an additional 10 minutes.
- Pat cheese dry and enjoy! Store in the fridge in a food safe container for up to 2 weeks or use your FoodSaver to package for storing in the freezer.
Notes
- If you want to shred your cheese, put it in the refrigerator for about an hour for easy shredding.
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Hi, I’m Megan!
I’m the gal behind the blog, Porch on the Prairie.
My husband and I moved to our little century farm in 2021, and I’ve been learning all things homesteading ever…
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