5-Minute Homemade “Bottle” Cheese
This recipe creates a semi-soft, sliceable cheese similar in texture to a mild provolone or a firm mozzarella block.
Ingredients
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2 liters of Full-fat milk (Whole milk works best for yield)
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1 tsp Salt (adjust to taste)
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50 ml White vinegar (or lemon juice)
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100 g Butter (unsalted preferred)
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200 g Mozzarella cheese, shredded or diced
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Equipment: 1 empty plastic bottle (top cut off)
Instructions
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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.
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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.
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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).
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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.
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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.
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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.
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Chill: Let it cool to room temperature, then refrigerate for at least 3 hours (or until completely firm).
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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!