Did you know you can make fresh mozzarella at home with just milk and vinegar?

No fancy equipment, no rennet—just pure, simple magic in your kitchen!

This easy homemade mozzarella comes together in minutes and tastes 100x better than store-bought.

All you need is whole milk, a splash of vinegar, and a pinch of salt.

That’s it!

Perfect for salads, pizza, or just warm with a drizzle of olive oil and oregano.

Once you try it, you’ll never go back to store-bought again!

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

2 liters (half gallon) whole milk

2 tablespoons white vinegar (or apple cider vinegar)

1 teaspoon salt (optional)

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Directions

Warm the milk:
Pour the milk into a large pot and heat gently over medium heat to about 90°C (195°F)—just before boiling. Stir occasionally to prevent burning.

Add the vinegar:
Remove from heat. Slowly stir in the vinegar, 1 tablespoon at a time. You’ll see the milk curdle almost immediately—curds (white solids) will separate from the whey (yellowish liquid).

Let it sit:
Let the pot sit undisturbed for 5–10 minutes so the curds fully form.

Drain the curds:
Use a slotted spoon to transfer the curds into a cheesecloth-lined colander or fine mesh strainer. Let it drain for 5–10 minutes. For firmer cheese, press it lightly to remove more whey.

Add salt & shape:
Mix in the salt if using. Then knead or shape the curds gently into a ball.

Optional stretch (for smoother texture):
Place the curd in a bowl and microwave it for 30 seconds, knead, and repeat once or twice until smooth and stretchy. Or dip it in hot (not boiling) water and stretch with gloves.

Cool:
Drop your mozzarella ball in cold water or refrigerate for later use.

Tips:

Use fresh milk for best results.

Eat within 2–3 days, as it’s a fresh cheese without preservatives.