Homemade Mozzarella Cheese
Making mozzarella cheese at home is a rewarding process that yields fresh, creamy cheese perfect for salads, pizzas, and more.
Servings: 4 servings
Equipment
- Large Non-Reactive Pot
- Long Knife
- Microwave-safe Bowl
Ingredients
Ingredients
- 1 gallon Whole Milk Preferably not ultra-pasteurized
- 1.25 teaspoon Citric Acid Dissolved in 1/2 cup cool water
- 1/4 tablet Rennet Or 1/4 teaspoon liquid rennet, dissolved in 1/4 cup cool water
- 1 teaspoon Salt
Instructions
- Step 1: Pour the milk into a large, non-reactive pot. Stir in the citric acid solution and heat the milk over medium heat to 90°F (32°C), stirring gently.
- Step 2: Remove the pot from heat and gently stir in the rennet solution. Cover the pot and let it sit undisturbed for 5-10 minutes until the milk solidifies into a gel-like consistency.
- Step 3: Once the milk has set, cut the curd into 1-inch cubes using a long knife.
- Step 4: Place the pot back on the stove and heat the curds to 105°F (40°C) while gently stirring. Once the curds reach the desired temperature, remove from heat and continue stirring for 5 minutes.
- Step 5: Pour off the whey, leaving just the curds. You can save the whey for other uses if desired.
- Step 6: Transfer the curds to a microwave-safe bowl. Microwave on high for 1 minute. Drain off any excess whey, then knead and stretch the curds with your hands. If the curds cool down too much, microwave for another 30 seconds.
- Step 7: Sprinkle the salt over the cheese and knead it in. Shape the mozzarella into a ball or log.
- Step 8: Place the mozzarella in a bowl of ice water for a few minutes to help it firm up and hold its shape.
- Step 9: Your homemade mozzarella is now ready to eat! It’s best enjoyed fresh, but it can also be wrapped in plastic wrap and stored in the refrigerator for up to a week.
Notes
Use high-quality milk for the best results. Don’t overheat the milk or curds. The more you stretch the curds, the firmer your cheese will be.