This recipe creates a semi-soft, sliceable cheese similar in texture to a mild provolone or a firm mozzarella block.

Ingredients

• 2 liters of Full-fat milk (Whole milk works best for yield)

• 1 tsp Salt (adjust to taste)

• 50 ml White vinegar (or lemon juice)

• 100 g Butter (unsalted preferred)

• 200 g Mozzarella cheese, shredded or diced

• Equipment: 1 empty plastic bottle (top cut off)

Instructions

1. Curdle the Milk: Pour the 2 liters of milk into a large pot. Heat over medium heat until it almost reaches a boil. Just as it begins to foam, stir in the white vinegar.

2. Separate the Curds: Continue stirring gently for 1–2 minutes. You will see the milk separate into white clumps (curds) and a yellowish liquid (whey). Turn off the heat.

3. Strain: Pour the mixture through a fine-mesh strainer or cheesecloth to collect the curds. Press down firmly to remove as much liquid as possible. (You can discard the whey or save it for baking).

4. Melt and Blend: Place a clean pot over low heat. Add the butter and let it melt. Add the strained curds, the salt, and the 200 g of mozzarella.

5. Emulsify: Stir constantly until the mixture becomes a smooth, stretchy, and unified mass. For an extra smooth texture like the one in the photo, you can use an immersion blender while it’s still hot in the pot.

6. Mold: While the cheese is still hot and pliable, pour/spoon it into your empty plastic bottle. Tap the bottle firmly on the counter to remove air bubbles.

7. Chill: Let it cool to room temperature, then refrigerate for at least 3 hours (or until completely firm).

8. Serve: Once set, you can either squeeze the cheese out or carefully slit the side of the plastic bottle with scissors to release the cheese log. Slice into rounds and enjoy!