Homemade Mozzarella Cheese Recipe

If you’ve ever wanted to make your own mozzarella cheese, this recipe is the perfect place to start! With just a few ingredients and some basic techniques, you can create soft, creamy mozzarella at home. Fresh mozzarella is a versatile cheese that pairs beautifully with salads, pizzas, and sandwiches.

Ingredients

• 1 gallon (3.8 liters) of whole milk (preferably not ultra-pasteurized)
• 1 ½ teaspoons citric acid, dissolved in 1 cup of water
• ¼ teaspoon liquid rennet (or 1 rennet tablet), dissolved in ¼ cup of water
• 1 teaspoon salt (optional, for flavor)

Instructions

Step 1: Prepare the Milk

1. Pour the milk into a large, non-reactive pot (such as stainless steel).
2. Slowly heat the milk over medium-low heat to 90°F (32°C), using a kitchen thermometer to monitor the temperature.

Step 2: Add the Citric Acid

1. Stir in the dissolved citric acid solution using a gentle, up-and-down motion.
2. Continue heating the milk to 90°F (32°C). The citric acid will help the milk begin to curdle.

Step 3: Add the Rennet

1. Remove the pot from the heat and stir in the dissolved rennet solution. Stir gently for about 30 seconds, then stop to allow the milk to settle.
2. Cover the pot and let it sit undisturbed for 5–10 minutes, or until the milk has set and formed a gel-like consistency.

Step 4: Cut the Curds

1. Once the milk has set, use a long knife to cut the curds into small cubes (about 1-inch squares). Cut in both horizontal and vertical directions for even pieces.
2. Let the curds sit for 5 minutes to firm up.

Step 5: Heat the Curds

1. Place the pot back on low heat and slowly heat the curds to 105°F (40°C), stirring gently to prevent them from clumping.
2. Maintain this temperature for about 5 minutes, stirring occasionally, to help the curds release more whey.

Step 6: Separate the Whey

1. Remove the pot from the heat and use a slotted spoon to transfer the curds into a microwave-safe bowl, leaving the whey behind.
2. Press the curds gently to remove excess whey.

Step 7: Heat and Stretch the Cheese

1. Microwave the curds for 1 minute. Drain off any liquid, then knead the curds with your hands (wearing gloves to protect from heat).
2. Repeat the microwaving and kneading process in 30-second intervals until the cheese becomes smooth and elastic.
3. Stretch the cheese like taffy until it is shiny and can hold its shape.

Step 8: Shape and Cool

1. Shape the mozzarella into balls or your desired form.
2. If desired, place the cheese in a bowl of ice water for 5 minutes to firm up and cool.

Tips for Success

• Milk Matters: Use the freshest whole milk you can find, but avoid ultra-pasteurized milk as it may not curdle properly.
• Temperature Control: A kitchen thermometer is essential for accuracy, as temperatures play a crucial role in cheese-making.
• Storage: Store the mozzarella in its whey or a lightly salted water solution in the refrigerator for up to 5 days.

Homemade mozzarella cheese is not only rewarding to make but also incredibly delicious. Serve it with fresh tomatoes and basil for a classic Caprese salad, or melt it on your favorite pizza for an unforgettable meal. Enjoy!

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