Making Homemade Mozzarella Cheese is easier than you think and incredibly rewarding! With just a few ingredients, you can create soft, creamy mozzarella in under an hour—perfect for Caprese salads, pizza, or snacking right out of the fridge.
🥛 Ingredients (Makes about ¾ lb of mozzarella)
- 1 gallon whole milk (not ultra-pasteurized)
- 1½ teaspoons citric acid dissolved in ¼ cup cool water
- ¼ teaspoon liquid rennet (or ¼ rennet tablet) dissolved in ¼ cup cool water
- 1 teaspoon kosher salt (or to taste)
👨🍳 Instructions
1️⃣ Prepare the Milk:
🥛 In a large pot, pour the milk and stir in the dissolved citric acid. Heat slowly over medium heat to 90°F (32°C), stirring gently.
2️⃣ Add the Rennet:
🧪 Remove from heat. Gently stir in the diluted rennet using an up-and-down motion for about 30 seconds. Cover and let sit undisturbed for 5–10 minutes until the milk sets and forms a gel-like curd.
3️⃣ Cut the Curd:
🔪 Using a knife, cut the curds into 1-inch cubes. Return to medium heat and warm to 105°F (40°C), gently stirring to help curds separate from whey.
4️⃣ Separate the Curd & Whey:
🫗 Use a slotted spoon to transfer curds to a microwave-safe bowl. Press gently to remove whey. Drain off excess whey.
5️⃣ Microwave and Stretch:
🔥 Microwave the curds for 1 minute. Drain whey. Fold and knead cheese with a spoon. Microwave again for 35 seconds, drain more whey, and repeat once more if needed. When hot (about 135°F), stretch the cheese like taffy. Add salt and keep folding and stretching until smooth and shiny.
6️⃣ Shape and Chill:
🧀 Form into a ball or braid, then place in an ice bath for 5 minutes to set the shape. Use immediately or wrap and refrigerate.
📦 Amazon Must-Haves to help you create the best Homemade Mozzarella
- 🥛 Non-Ultra-Pasteurized Whole Milk – Essential for proper curd formation.
- 🧪 Liquid Rennet – Key enzyme to coagulate the milk.
- 🍋 Citric Acid Powder – Helps acidify the milk.
- 🍲 Cheese Thermometer – Accurate temps make perfect cheese.
- 🥣 Microwave-Safe Mixing Bowl – For heating and stretching.
- 🧂 Flake Sea Salt – Perfect for seasoning and finishing your mozzarella.
💡 Helpful Tip
The fresher and less processed the milk, the better your mozzarella will turn out. Don’t skip the ice bath—it helps the cheese hold its shape and improves texture.
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