Homemade Mozzarella Cheese
Homemade Mozzarella: Fresh, Creamy, and Surprisingly Simple
There’s something truly magical about homemade mozzarella. The soft, pillowy texture, the delicate milky flavor, and the sheer satisfaction of crafting it yourself make it a culinary experience worth trying. While it might seem intimidating, making mozzarella at home is surprisingly straightforward and requires only a few simple ingredients. Forget the store-bought blocks; this homemade version boasts a freshness and creaminess that’s simply unmatched.
Imagine stretching and shaping warm, supple curds into a glistening ball of mozzarella, ready to be enjoyed immediately. Whether you’re topping a pizza, layering it in a Caprese salad, or simply savoring it on its own with a drizzle of olive oil, homemade mozzarella elevates any dish. It’s a testament to the beauty of simple ingredients and the joy of creating something truly special in your own kitchen. So, gather your supplies, embrace the process, and prepare to be amazed by the deliciousness of your very own homemade mozzarella.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 1 1/2-2 cups 1x
- Category: Basics
Ingredients
Brine
- 2 cups cold water
- 1 Tbsp salt
Cheese
- 8 cups (1/2 gallon) whole milk, not pasteurized
- 1/2 cup distilled water
- 3/4 tsp citric acid
- 2 Tbsp distilled water
- 1/4 tsp liquid rennet or 1/8 rennet tablet
- 1/4 tsp kosher salt
Instructions
Brine
- Fill a 4 cup container with the water and salt. Stir until salt is dissolved fully. Cover and refrigerate to use later (in the last step).
Cheese
- In a small bowl, dissolve citric acid in 1/2 cup water. In another small bowl, dissolve rennet in 2 Tbsp distilled water. Set aside and let sit for 5 minutes.
- In a medium saucepan, heat milk to 90 degrees. Add your citric acid water mixture to the milk and stir well.
- When milk reaches 90 degrees, turn off heat and add rennet water. Stir for 30 seconds or until when you feel it setting up. Cover and leave undisturbed for 5 minutes.
- With a long knife, gently cut the curds in 1 inch square cutting all the way to the bottom of the pot.
- Turn heat to medium and heat curds & whey mixture to 105 degrees. Stir gently a few times to keep the curds from matting.
- Cover, remove from heat, and let sit for 5 minutes.
- Place a fine-mesh strainer over a large mixing bowl and gently pour curds and whey through it.
- Gently press the curds to get as much whey out of it as possible. Put curds into a microwavable bowl.
- Microwave for 60 seconds. Discard any excess whey. Microwave for another 30 seconds.
- Put plastic gloves on to protect your hands from the heat. This will be hot – to be careful as to not burn yourself. Transfer the curds mixture to the counter, add salt, and knead the curds until it starts to come together as a solid whole.
- Place curds/cheese back into the bowl and microwave for 15 seconds. Take out of the bowl afterwards and start to stretch & fold the cheese. Repeat microwaving process if more stretching is desired.
- Form into a tight ball or log shape by gathering the sides and pushing them into the center. Pinch the bottom to form a tight skin on the top.
Brine
- Set the seam side down into the bowl with the brine. Set the bowl in the refrigerator and chill all the way through, about 1 hour.
- Remove from the water, pat dry, and use as desired or store wrapped in plastic wrap or an airtight container for up to 5 days.
Notes
- NOTE: You cannot use tap water. There can not be any kind of chlorine – you may use filtered water (carbon filtered). The chlorine will kill the rennet and you won’t get a proper curd.
- Citric acid and rennet are used to coagulate milk proteins – but they do so in slightly different ways: citric acid lowers the pH, causing the proteins to clump, while rennet, an enzyme, specifically targets and cuts the milk proteins, allowing them to form a firmer curd.
I first learned how to make cheese years ago at a class that was a gift from my wife. Big thanks to Ashley Nelson taught this to me!
Keywords: Basics, Cheese, Mozzarella, Dairy