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).
Turn off the heat and stir in vinegar to evenly mix with the milk. Cover the pot and let stand for 5 minutes.
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.
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.
Shape the cheese into a ball and place it in another bowl that is filled with cold water. Let stand until cheese is set.
Remove cheese from water and pat dry. Slice and enjoy or wrap in plastic wrap and store in refrigerator for about 1 week.
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.