June 3, 2025 | Lifestyle Desk – Whether you're making a pizza, sandwich, or pasta, mozzarella cheese adds that perfect cheesy goodness we all crave. While there are many types of cheese available in the market, mozzarella stands out as a favorite across all age groups—thanks to its melting texture, mild flavor, and nutritional benefits.

Mozzarella cheese is rich in calcium, protein, vitamins, and minerals, and has fewer calories and sodium compared to paneer, making it a good option even for those trying to lose weight. But what if you could make market-style mozzarella cheese at home with just two ingredients? Yes, it’s that simple!

Let’s find out how to do it.

🧀 Ingredients You Need:

• Raw milk – 1 liter

• Vinegar – 2 to 3 tablespoons

🧑‍🍳 How to Make Mozzarella Cheese at Home

1. Heat the Milk:
   Pour 1 liter of raw milk into a heavy-bottom pan and heat it on a low flame. Make sure it doesn’t boil too much.

2. Add Vinegar:
   Once the milk is warm, add 2 to 3 tablespoons of vinegar and stir gently. The milk will begin to curdle and separate into whey and curds.

3. Strain the Curds:
   Let the curdled mixture sit for 10 minutes. Now strain it using a clean cotton cloth or muslin. Squeeze out excess water just like you do while making paneer.

4. Hot Water Bath:
   Take a bowl of hot (not boiling) water and immerse the curd mass (paneer-like texture) into it.

5. Knead and Stretch:
   Now comes the cheese-making magic! Knead and stretch the curd gently like dough. Repeat this process 3 to 4 times—immerse in hot water, knead, stretch—until it becomes smooth, elastic, and stretchy like mozzarella.

6. Store Properly:
   Once it reaches the desired cheesy texture, squeeze out any remaining water and store the cheese in an airtight container. Refrigerate for 2-3 hours before use.

✅ Important Tips to Remember

• Do not overheat the milk. Excessive heat can turn it into hard paneer instead of soft cheese.

• Always use raw full-fat milk for best results.

• After kneading, refrigerate the cheese in an airtight container to achieve the perfect texture and firmness like store-bought mozzarella.