Homemade Mozzarella cheese recipe
Mozzarella is a fresh Italian cheese known for its soft, stretchy texture. Traditionally made from buffalo milk, homemade versions typically use cow’s milk. The key ingredients—milk, rennet, and citric acid—help form curds that are stretched into the classic mozzarella texture. This guide provides an authentic, easy-to-follow mozzarella recipe, explains why rennet is necessary, and offers tips for variations, substitutions, and troubleshooting. Whether you enjoy it on pizza, in salads, or fresh from the fridge, making mozzarella at home is a fun and rewarding experience!
Equipment
- Cooking pot To heat the milk evenly.
- Thermometer Helps monitor temperature for precise curd formation.
- Slotted spoon For scooping out curds without excess whey.
- Strainer or Colander To drain whey from curds.
- Mixing bowls For ice water and whey storage.
- Knife To cut curds properly.
Ingredients
- 1 gallon whole milk preferably non-UHT, as ultra-pasteurized milk won’t work
- 1 ½ teaspoons citric acid
- ¼ rennet tablet or ¼ teaspoon liquid rennet
- 1 teaspoon salt
- 1 cup cold water chlorine-free water
Instructions
- Prepare the Citric Acid Solution – Dissolve citric acid in ½ cup cool water. Stir until dissolved.
- Prepare the Rennet Solution – Dissolve rennet in the remaining ½ cup of water and set aside.
- Heat the Milk – Pour milk into a large pot and stir in the citric acid solution. Heat slowly over medium-low heat until it reaches 90°F (32°C). Stir gently.
- Add Rennet & Let it Set – Remove from heat and add the rennet solution. Stir for about 30 seconds, then cover the pot and let it sit undisturbed for 5–10 minutes until it forms a custard-like curd. (This step feels like magic!)
- Cut & Cook the Curds – Cut the curds into 1-inch squares with a knife, then heat gently to 105°F (40°C) while stirring slowly.
- Drain & Knead – Scoop out the curds and drain off the whey. Knead the curds like dough, stretching and folding until they become glossy and elastic. (This is my favorite part—it’s like playing with warm cheese slime!)
- Shape & Chill – Form the mozzarella into a ball, dunk it in ice water for a few minutes, and enjoy fresh!
Notes
- Use Non-UHT Milk – Ultra-pasteurized milk won’t form proper curds. Look for pasteurized or raw milk.
- Dissolve Citric Acid Properly – Stir it completely into the milk before heating to ensure even acidity.
- Temperature Control is Key – Use a thermometer to avoid overheating the curds, which can make the cheese grainy.
- Stretching in Hot Water – If the curds don’t stretch, heat them briefly in hot whey (135–150°F) and try again.
- Storage Tip – Keep fresh mozzarella in a bowl of cool, lightly salted water or whey in the fridge for up to 5 days.
Nutrition
Calories: 80kcal | Carbohydrates: 1g | Protein: 6g | Fat: 6g | Cholesterol: 150mg | Sodium: 50mg