Mozzarella Cheese
Ingredients
- 1 gallonfresh milk
- 1 ½ tspcitric acid
- 1 cwater
to dissolve the citric acid
- .01 ozrennet
liquid or tablet - you can use vegetable rennet for a vegetarian version
- 4 tbspwater
to dissolve the rennet
- cheese salt
aka kosher salt/non-iodied salt.
Directions
Stage 1 - prepare the milk
- 1
In a bowl, mix the citric acid and water and stir until dissolved.
- 2
Meanwhile, in aseparate bowl, mix the rennet and water and stir well until dissolved.
- 3
Pour the milk into a large pot and add the citric acid mix. Warm the mixture over medium heat and stir slowly but constantly until the milk reaches 32ºC/90ºF. Remove from the heat as soon as you reach the required temperature.
- 4
Add the rennet mixture to the warm milk and stir a few times slowly to mix well. Then cover the pot and set aside for 5 minutes.*
- 5
After about 5 minutes, the milk should have 'set' and be a consistency similar to a thick yogurt or pudding that you can slice through. If you can cut through it nicely in a straight line, you can move to the next step. If not, set aside for another 5 minutes and try again.
Stage 2 - prepare the curds
- 1
To cut the curds, It's best to create a grid pattern through the curds, first slicing one way, then the other. Make sure to cut deep into the cuts, by touching the bottom of the pot.
- 2
Then, heat the curds over medium heat and stir very slowly but constantly. Try not to break the curds too much. They only need to reach 41ºC/106ºF so they will warm up quite quickly (this heating will help the curds to toughen slightly).Remove the pot from the heat as soon as the required temperature is reached. Continue to stir, slowly, for another 5 minutes. During this time, the curds will begin to separate from the whey.
- 3
Scoop the cheese curds from the pot with a slotted spoon, into a large colander lined with cheesecloth/muslin or a nut milk bag and allow the curds to drain into a bowl (as this whey can be used) for around 5 minutes.
- 4
You can either set the whey aside now or use around half of it for the next step.
Stage 3 - shaping the mozzarella
- 1
Fill up a large bowl with hot water or heat up the whey liquid** (until about 76ºC/170ºF) and place the curds inside. It may be easier to divide the curds in half and do this in two go's.Keep the curds in the hot liquid for a few minutes. This is when the mozzarella is taking shape - the curds should become stretchy, a bit smooshy, and look a little like melted cheese***.
- 2
Finally, remove from the hot whey/ water, add some salt and then stretch and fold the curds onto themselves (using gloves), like how you would with taffy. Repeat until they become shiny and firm (usually just a few folds will do like between 3-7- don't overwork it). Then roll into balls and quickly cool them. (See in the video).If it's hard to shape into a ball or comes apart while stretching, place back in the hot liquid and allow to heat up a little more to shape into the final, smooth ball. You can also make small mozzarella balls (Bocconcini).
How to store
- 1
Serve the fresh mozzarella immediately or store in the fridge in the whey or a salted brine for up to a week.You can also freeze the mozzarella for up to six months.
Mozzarella Cheese
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Ratings & Reviews
Based on 111 ratings
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About this Recipe
Imagine tearing into warm, fresh mozzarella you made yourself—impossibly stretchy, smooth, and bursting with milky flavor. This recipe brings that dream to your kitchen with just four essential ingredients and a little patience, transforming simple dairy into a truly artisanal delight.
This homemade mozzarella recipe demystifies cheesemaking, proving you don't need fancy equipment or extensive training to create something truly special. By focusing on quality fresh milk and simple, accessible activators like citric acid and rennet, you achieve a cheese that's far superior in texture and fresh taste to anything from the store.
When you make your own mozzarella, prepare for a truly rewarding culinary experience. The texture is wonderfully pliable and smooth, offering an irresistible stretch as it melts, and a delicate, fresh milky taste that’s incredibly satisfying and distinct from anything you've purchased. This hands-on process culminates in an artisanal cheese that feels like a triumph.
It’s surprisingly quick, transforming simple ingredients into a gourmet delight in just about 25 minutes of total time. From a gallon of fresh milk, you’ll yield approximately 30 generous servings, each contributing around 78 calories to your meal. It's a wholesome, from-scratch ingredient you'll be proud to share.
Customization & Serving
You can easily adapt this recipe to fit dietary needs. For a vegetarian mozzarella, simply ensure you use vegetable rennet instead of animal-derived rennet. As for salt, while cheese salt is recommended, kosher salt or any non-iodized salt works perfectly in a pinch.
Fresh homemade mozzarella is sublime on pizzas, layered in caprese salads, melted into sandwiches, or simply enjoyed on its own with a drizzle of olive oil and a sprinkle of fresh basil. It's perfect for casual family meals or impressing guests with your cheesemaking prowess.