Before You Begin I Strongly Encourage You To Read Through Thedirections A Couple Of Times
Youll understand the process better, and you can movesmoothly from step to step. Making mozzarella isnt complicated, but it canfeel a little daunting if youve never made cheese before.
I promise, soon youll be eating delicious mozzarella andthinking about buying another gallon of milk so you can make another batch.
What To Serve With Mozzarella Cheese Sticks
You can make the homemade marinara sauce I included in the recipe card below or use your favorite brand. You can also serve them with carrot and celery sticks to complement the gooey, creamy cheese with fresh veggie flavor and texture.
Want more finger foods and make it a real party? Try these Philly cheesesteak sliders and jalapeno poppers theyre a guaranteed crowd pleaser!
Heat And Stretch The Homemade Mozzarella Cheese
Time to heat that curd/cheese up to right around 160 F/71 C. There is a couple of ways to do this.
I just use the microwave and start with 30 seconds then stir the cheese, and then another 20 seconds or so and that usually does the trick.
Or another method is to heat the whey in your pot up to 170 F/76C. And immerse the cheese in it to heat it up.
Once you get the homemade mozzarella cheese to temp, start stretching and folding the dough with a spoon, it will be hot.
If there is any leftover liquid/whey pour it into the pot.
Stretch and need the mozzarella cheese for a few minutes, then shape it into a ball.
If using the whey to heat up the cheese, immerse the cheese and press it with a spoon, then remove it and squeeze out the whey, etc.
NOTE: If you would like to add salt, you can add cheese salt, flaky sea salt, or kosher salt right when you are heating and stretching the cheese. Use 1/8th to 1/4th of a teaspoon.
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Why You Will Love This Recipe
- Only a handful of simple ingredients are needed
- Ready to go in about 15 minutes
- Knocks the socks off store-bought marinara any day
I like to use crushed tomatoes from a can to save time but if youve got a bounty in your garden that needs to be used up, this is a great way to do it.
Plus, we didnt plant tomatoes this year but I do have tons of basil and I love the fresh kick it adds to this marinara.
Homemade Mozzarella Cheese Only 2 Ingredients Without Rennet
I love cheese, it is so good! That is one thing I always have on hand. My all-time favorite cheese has to be mozzarella. I love string cheese, eating it plain, and of course on pizza. Time to learn how to make homemade mozzarella cheese using just 2 ingredients.
If you are a cheese lover like me, then you have got to give this easy homemade mozzarella cheese recipe a try. You can use it the same way you use store-bought cheese. And you know exactly what is going into it.
Traditional cheesemaking requires you to use citric acid and a product called rennet. Similar to the process I show in this mozzarella cheese recipe. But, for this recipe, I will teach you how to make it without using those ingredients. It is super easy to make, if I can do it, you can do it. Lets get started!
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Get The Same Ingredients For This Mozzarella Cheese Alfredo Sauce Recipe:
I get all the fresh produce for my recipes from my garden and from Misfits Market they sell all organic produce at a super discounted price, and its purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get$10 off your first box by clicking here! If you think organic produce is too expensive think again, and giveMisfits Market a look!
As always, if you make this vegetarian and gluten free mozzarella alfredo sauce recipe be sure to leave me a comment, rate this recipe, and tag me so I can feature you. I love seeing all your photos of my recipe recreations!
Lets keep in touch make sure to to get fresh recipes weekly. And dont forget to follow over on , & Id love to connect with you there!
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How Is Homemade Mozzarella Cheese Different From Other Cheeses
Unlike other cheese making processes, this homemade mozzarella cheese recipe calls for heating the curds to 170 F and then stretching it like taffy.
Who hasnt heard of an old fashioned taffy pull?
Well, I never took part in one but pulling mozzarella cheese reminds me of what they must have been like!
This pulling and stretching gives the mozzarella cheese the stringiness it is famous for. Mozzarella cheese is also one of the easiest soft cheeses to make!
I have found that the process of making homemade Mozzarella cheese is very forgiving.
I use to be careful to use milk that was at least 3 days old as many recipes require As milk sits, the acidity increases which allows the cheese to stretch.
But, I have found with the milk Emme gives this waiting period is unnecessary.
Before getting started, be sure to check out Cheese Making Basics for helpful tips, supplies and ordering information.
A printable recipe version of the homemade mozzarella cheese follows the photo tutorial.
Tips For Amazing Cheese Fries
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The cheese sauce needs to be warm to allow the sauce to remain cheesy. A cold sauce will be quite unappetizing. Make sure to prepare the sauce only when you are ready to serve for the best dining experience.
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Avoid reheating if you can, the texture will not be the same for a reheated sauce.
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Load the cheese fries as you want with toppings like bacon, scallions, bbq chicken, peppers, and so much more!
Also Check: Can You Have Alfredo Sauce On Keto
How To Make Mozzarella Using The Stovetop To Stretch The Curds
Step 1. Heat a pot of water to 185°F. This will be the ideal temperature to make your homemade mozzarella cheese using a stove top.
Step 2. Ladle the curds into a colander, folding them together gently toward the center and draining off the whey as you go. You want the whey to be completely drained off from the homemade mozzarella cheese. However, you do not want to press the cheese the hard because you still want the mozzarella to hold some of the moisture from the whey at this point.
Step 3. Dip the colander with the mozzarella curds in it carefully into the hot water a few times, then use the slotted spoon to fold the curds back into the center of the colander until they become stretchy. This will happen when the curds reach 160° to 170°F. It is crucial to make sure the cheese reaches the 160° to 170°F temperature or the mozzarella curd will not become stretchy.
Step 4. Remove the mozzarella curd from the colander and stretch it like taffy. If it does not stretch easily, return it to the hot water. this may take a few tries to get right the first time but once your curd stretches like the curd pictured below you will know it is ready.
*You can save the whey and use it in other projects! Check out our article on Ways to Use Whey.
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How To Make Marinara Sauce With Fresh Tomatoes
To make this simple marinara sauce, heat a touch of oil in a pot, add some garlic, throw in diced fresh tomatoes and let that all simmer. Not only is cooking going to break these tomatoes down into a smooth sauce and remove those sour tones, but its also going to increase the concentration of lycopene, one of the most potent antioxidants!
Once youve cooked down the tomatoes into your desired thickness and consistency, add in your flavor makers: basil, parsley, and honey.
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Healthy Alfredo Sauce Made Without Any Butter Heavy Cream Or Cream Cheese
This Healthy Alfredo Sauce is luxuriously creamy and tastes decadently rich but without all the extra fat or guilt! Its made with olive oil, skim milk, chicken broth and a roux for a significantly lightened up version. The sauce is seasoned to perfection and uses both Parmesan and mozzarella for an dynamic dimension of flavor. This Healthy Alfredo Sauce is completely customizable serve it plain over your favorite pasta or zoodles or add chicken or shrimp and any of your favorite veggies. Healthy never tasted so rich!
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Recipe Notes And Faqs
- If you use goats milk instead of cows, then be even slower and gentler when stirring the milk so as not to disturb the curds too much.
- If your cheese is tough or crumbly, then this is likely down to using too much acidity or heating it incorrectly. However, it can also happen if the curds are broken up too much by rough mixing. Try to reduce the amount of citric acid in the next batch.
- If the cheese is rubbery, then its likely that you overworked it during the stretching phase.
- For a softer mozzarella, stop the curds from becoming as firm and work the cheese even less when stretching .
- You could add some dried herbs to the cheese, if wanted, during the final shaping stage.
- TOP TIP: A failed batch definitely doesnt necessarily mean waste. Even if the cheese is crumbly and wont stretch, this can be used within pasta dishes, into cooked dishes, etc.
Read Also: Ragu Old World Style Traditional Pasta Sauce
Ways To Use Marinara Sauce:
There are sooo many delicious ways that you can put this marinara recipe to use! For example, feel free to serve it with
- Pasta: Spaghetti marinara is a classic, of course. But you could stir this sauce into any other kinds of pasta, baked ziti, lasagna and more. Or if you really want to go for the gold, make some homemade pasta!
- Meat or seafood: You could make Italian meatballs marinara, chicken marinara, shrimp marinara, mussels marinara, or whatever else might sound good!
- Parmigiana: Im also partial to using this sauce in my favorite baked eggplant Parmesan and chicken Parmesan recipes.
- Pizza: This recipe can also double as a marinara pizza sauce in any of your favorite pizza or flatbread recipes.
- Dipping sauce: Its also a fantastic dipping sauce for everything from breadsticks to mozzarella sticks, chicken fingers, calamari, toasted ravioli and more.
- Subs and sandwiches: You know, Joey Tribbiani style. )
Heat Curd & Remove Whey
If in a colander, transfer the curds into a heat safe bowl. Next, microwave the curd for 1 minute.
If desired, add 1 tsp of salt to the curds for added flavor.
You will notice more whey separation from the curd. Drain off all whey as you did before. Quickly work the cheese with a spoon or your hands until it is cool enough to touch .
Microwave two more times for 35 seconds each, and repeat the kneading as in the last step to aid in more whey drain off and ensure even heating of the curds. Drain off all of the whey as you go.
Note: If you prefer to not use a microwave here is a recipe using a water bath where the curds are heated in hot water
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How To Make Marinara Sauce With Simple Ingredients
A basic marinara sauce really only needs these main ingredients: tomatoes, fresh garlic, onions, olive oil, and seasoning, but I like to add a couple more, as youll see below.
For the tomatoes, I like to use a couple of varieties: organic, canned, crushed tomatoes for the base, and a couple of smaller cans of finely diced tomatoes to give a bit of texture. However, if youre a fan of a smoother marinara, then opt for all crushed tomatoesthe choice is yours!
I also like a couple of tablespoons of tomato paste to add some even richer tomato flavor.
Along with copious amounts of garlic and onion, I also like to add a small splash of red wine to create a little earthy depth and aroma, plus a small pinch of red pepper flakes for mild kick.
I sprinkle in dried herbs to the simmering sauce, and finish the marinara with a flourish of fresh herbs for added color and flavor.
Heres a peek at my marinara sauce recipe:
How To Make Homemade Marinara Sauce
How To Make Homemade Marinara Sauce so cheap to make and so much better than store bought marinara sauce!
Have you ever done something the same way your entire life and then changed it, and went WOW what a difference? That happened to me yesterday when I listened to a song Ive been obsessed with on my headphones for the first time. Im totally not a headphones person, but the difference is SO amazing! You hear all sorts of magical things you cant hear usually.
Do I sound like a crazy lady?
Anyway, the same thing happened when I made homemade marinara sauce for the first time. You know how youre so used to store bought marinara sauce and youre thinking wow this is great and then you make it at home from scratch.
Hashtag mind-blown.
The sauce starts with 9 simple ingredients that you probably already have in your house, most of them being seasonings. Then you boil them together and voila! Homemade marinara sauce. The flavour in this sauce is so powerful in terms of bringing out the tomatoes, and the seasonings blend perfectly together. I prefer it even more after everything has cooled down together and married together. This sauce is great for your pizzas, pastas, sandwichesthe list goes on. Im currently dreaming of some mozzarella sticks to dip into thisYUM.
P.S. How was your 4th of July? Im not American but I celebrated in my own way by taking a swim and taking a very long nap. Score!
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How To Make Homemade Mozzarella Cheese With Just 2 Ingredients
Pour the milk into a large stockpot or I like to use my dutch oven.
Remember to use raw milk or you can use normal pasteurized whole milk, but NOT ultra-pasteurized. Ultra-pasteurized wont work properly and wont produce a good curd.
I find I get the best results with raw milk. But that can be a little more difficult to find for us here in the States. If in the States try places like Sprouts, Natural Grocers, Whole Foods, etc.
Set the heat in between medium-low and medium. We dont want to heat the milk up too quickly.
Gently keep stirring the milk so it heats evenly and reaches right around 115 F/46 C.
A thermometer really comes in handy for this. But if you dont have one it should feel like hot bathwater.
Once the milk gets to that temp, turn off the heat, and add in the vinegar. Stir in the vinegar for about 30 seconds so it evenly mixes in with the milk. It will start to curdle almost immediately.
Add a lid to the pot and allow it to sit undisturbed for about 5 minutes.
NOTE: Classic cheesemaking uses ingredients like citric acid and rennet. But white distilled vinegar works too! It turns out a little different but still amazing.
If you would like to go the more classic route you can pick up a cheesemaking kit that has everything you need minus the dairy of course.
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