Fresh Mozzarella next to a sprig of fresh basil on a dark round serving board with two glass milk bottle full of milk and a pot in behind.

Homemade Ontario Mozzarella

This recipe will have you feeling like a master cheesemaker in no time. Make your own homemade Mozzarella in 30 mins, using fresh local Ontario whole milk, vinegar and salt.

Two glass milk bottles filled with milk next to a small glass pitcher of vinegar and a small glass bowl of salt on a round, grey marble board with a sieve, pot and slotted spoon in behind.

Ingredients

Tip

Be sure to use Whole Milk, as other milk varieties will give you different results in how the curds form. 

Materials

Method

Overhead view of a pot filled with milk on an induction burner next to a sieve, bowl of salt with a spoon in it, and a glass pitcher of vinegar.


Step 1

Pour milk into a large pot and start heating over medium heat. Gently stir the milk so it heats evenly. Heat milk until it reaches 140ºF (60ºC).

Overhead view of milk starting to curdle in a pot on an induction burner.


Step 2

Turn off the heat and stir in vinegar to evenly mix with the milk. Cover the pot and let stand for 5 minutes.

Milk curds being spooned into a sieve.


Step 3

Uncover and using a fine mesh sieve, scoop out the curds and drain excess whey into a large bowl. Continue to do this until you have all the curds. Sprinkle the curds with salt.

Milk curd draining in a sieve resting in a glass prep bowl.


Step 4

Using gloves (if using), start gathering and squeezing the curds to remove any more whey. Place curds in a microwave-safe bowl in microwave for 30 seconds. Knead curds into a ball, returning to microwave if necessary to become stretchy and smooth. Continue to remove any whey as it appears.

A hand forming the milk curd into a mozzarella ball.


Step 5

Shape the cheese into a ball and place it in another bowl that is filled with cold water. Let stand until cheese is set.

Fresh Mozzarella next to a sprig of fresh basil on a dark round serving board with two glass milk bottle full of milk and a pot in behind.


Step 6

Remove cheese from water and pat dry. Slice and enjoy or wrap in plastic wrap and store in refrigerator for about 1 week.

Cheesemaking

If you’re feeling adventurous and want to make your own homemade Mozzarella with rennet and citric acid, Glengarry Cheesemaking offers up a selection of cheesemaking accessories, moulds, rennet and ingredients kits, and starters and cultures kits to help get you on your way to mastering the art of cheesemaking!

What do I do with all of this whey?

 

There are many uses for the whey that’s leftover when making homemade mozzarella, listed below are just a few different uses for it, don’t throw it out!
 

  • Whey can be used for soaking grains, helping the grains become more digestible.

  • When cooking pastas, oatmeal, rice, and potatoes, whey can be added to enhance the flavor.

  • Whey can be added to your watering can for when you’re watering your vegetable garden, it’s a great source of calcium for your plants!

  • Use it as a marinade for pork, chicken, fish, and beef, just add your favourite spices and seasonings, the enzymes will help tenderize the meat.

  • Add it to your soups, stews, smoothies and milkshakes.

  • Whey can also be frozen. Freeze it in ice cube trays or small paper cups then seal them in a freezer safe container for portion-size whey cubes to have readily on hand.

Overhead shot of homemade sous vide panner on a cheese cloth.

Feeling Inspired?

Try your hand at Homemade Sous Vide Paneer! Paneer is a fresh soft cheese which is non-aged, and non-melting made by curdling milk with a fruit or vegetable derived acid, such as lemon juice. Fresh Paneer pairs well with curry dishes, can be fried, cooked on a skewer, or can be made in a dessert dish or eaten as a snack. 

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Savour Ontario Kitchen
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Savour Ontario Kitchen

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