There’s something magical about pulling fresh, stretchy mozzarella from your own kitchen—it’s creamy, soft, and utterly satisfying. This homemade version boasts a rich, milky flavor and a texture so smooth it melts effortlessly on your tongue. With just an hour and a half of prep and 20 minutes of cooking, you’ll craft a cheese that’s far superior to store-bought.
The process is surprisingly simple, and the reward is a warm, pillowy ball of mozzarella ready to elevate your caprese salads, pizzas, or sandwiches. Once you taste the difference, you’ll never look back.
Making mozzarella at home lets you control the quality and freshness, ensuring every bite is pure indulgence. The cheese’s delicate, buttery notes and silky consistency make it a standout addition to any dish.
Whether you’re shredding it over a piping hot pizza or savoring it fresh with ripe tomatoes and basil, the experience is unforgettable. In less than two hours, you’ll have a culinary masterpiece that’s as fun to make as it is to eat. Dive into this rewarding process and enjoy the pride of creating something truly special.
Ingredients for Homemade Mozzarella
- 1 ½ teaspoons citric acid (dissolved in water to acidify the milk)
- ¼ cup (2 fl oz/60 ml) plus ¼ cup (2 fl oz/60 ml) water (divided for citric acid and rennet mixtures)
- ¼ teaspoon liquid animal rennet (or vegetable rennet as a substitute)
- 1 gallon raw or pasteurized whole milk (avoid ultra-pasteurized milk, as it won’t curdle properly)
- 4 teaspoons salt, divided (3 teaspoons for the whey, 1 teaspoon for the curd)
Step-by-Step Instructions
- Prepare the mixtures: In a small bowl, combine the citric acid with ¼ cup water and stir until dissolved. In another bowl, mix the rennet with the remaining ¼ cup water. Set both aside.
- Heat the milk: In a large pot, combine the milk and citric acid mixture. Stir for 30 seconds to mix thoroughly. Heat over medium-low heat, stirring frequently, until the milk reaches 90°F (32°C) (about 5 minutes).
- Add the rennet: Remove the pot from heat and stir in the rennet mixture for 30 seconds, ensuring it’s evenly distributed. Cover the pot and let it sit undisturbed for 5 minutes.
- Check the curd: Test if the curd has formed by slipping a knife between the milk and the pot’s side. If it separates slightly, proceed. If not, let it sit for another 5 minutes.
- Cut the curd: Use a large knife to cut the curd into 1-inch (2½-cm) strips, then cut in the opposite direction to create a grid pattern.
- Heat the curd: Return the pot to the stove and warm over low heat to 105°F (40°C) (about 5 minutes). Gently agitate the liquid without breaking the curd.
- Drain the curd: Remove from heat, cover, and let it sit for 10 minutes. Line a fine-mesh sieve with cheesecloth and place it over a bowl. Use a slotted spoon to transfer the curd to the cheesecloth. Press firmly to squeeze out as much whey as possible.
- Prepare the whey: Stir 3 teaspoons of salt into the whey in the pot. Remove 4 cups (32 fl oz/260 ml) of whey to a medium bowl. Heat the remaining whey to 175°F (80°C), then turn off the heat.
- Stretch the curd: Place the curd in the hot whey for 10 seconds. Remove with a slotted spoon and stretch and fold the curd a few times (use gloves to protect your hands). Repeat this process 2-3 more times, sprinkling the remaining 1 teaspoon of salt during the final stretch, until the curd becomes smooth and shiny.
- Shape and set: Form the curd into a smooth ball, tucking the edges underneath. Place it in the hot whey to seal the shape, then transfer it to the reserved cool whey to set for 15 minutes. Serve immediately or store in the fridge for up to a week.
Perfect Pairings: Serving Suggestions for Your Mozzarella
Fresh homemade mozzarella shines in a variety of dishes. Slice it for a classic Caprese salad with ripe tomatoes, fresh basil, and a drizzle of olive oil. Add it to a charcuterie board with cured meats, olives, and crusty bread. Or melt it over a homemade pizza for an extra-creamy topping. Pro tip: Pair it with a glass of chilled white wine for a delightful appetizer.
Keep It Fresh: Storage and Reheating Tips
Store your mozzarella in the reserved whey in an airtight container in the fridge for up to a week. If you’ve used it all, submerge it in lightly salted water instead. To refresh slightly dried mozzarella, soak it in warm water for 10 minutes before serving. Note: Avoid freezing, as it can alter the texture.
Cheese-Making Essentials: Equipment Guidance
To make this recipe a breeze, you’ll need a few key tools: a large pot, a thermometer (preferably digital for accuracy), a fine-mesh sieve, cheesecloth, and clean kitchen gloves. Don’t skip the gloves—they’ll protect your hands when stretching the hot curds. If you’re serious about cheese-making, consider investing in a cheese mold for shaping.
Common Questions Answered
Can I use ultra-pasteurized milk? No, it won’t form curds properly. Stick to raw or regular pasteurized milk. What if my curds don’t form? Double-check your rennet and citric acid measurements, and ensure your milk isn’t too cold. Can I skip the stretching step? Stretching is key for that signature mozzarella texture, so don’t skip it!
Time-Saving Tips for Busy Cheesemakers
Prep your ingredients and equipment before starting to streamline the process. Use a timer to keep track of resting periods, and multitask by prepping other meal components while the curds set. If you’re short on time, skip the final shaping step and enjoy your mozzarella as a fresh, soft cheese instead.
How To Make Homemade Mozzarella
Ingredients
- 1 ½ teaspoons citric acid
- ¼ cup water 2 fl oz/60 ml
- ¼ cup water 2 fl oz/60 ml
- ¼ teaspoon liquid animal rennet
- 1 gallon raw or pasteurized (but not ultra-pasteurized) whole milk
- 4 teaspoons salt divided
Instructions
- In a small bowl, combine the citric acid with ¼ cup (2 fl oz/60 ml) water and stir until combined. Set aside.
- In another small bowl, combine the rennet with the remaining ¼ cup (2 fl oz/60 ml) water. Stir until combined, then set aside.
- In a large pot, combine the milk and citric acid mixture and stir for 30 seconds until completely mixed.
- Turn on the heat to medium-low and using a thermometer stir the milk frequently, heat to 90°F (32°C). This should take about 5 minutes.
- Remove from the heat and stir in the rennet mixture for a full 30 seconds. Be sure to stir the milk from the bottom to the top so that it is completely and evenly mixed in.
- Remove the thermometer, place on a lid on the pot and don’t disturb it for 5 minutes.
- Check to see if the curd has formed by slipping a knife between the milk and the side of the pot. If it comes away slightly, move on to the next step. If not, leave for another 5 minutes.
- Using a large knife, cut the curd all the way to the bottom in roughly 1-inch (2½-cm) strips. Then cut in the opposite direction to make a grid pattern.
- Return the pot to the stove and warm over low heat to 105°F (40°C) for about 5 minutes. Gently agitate the liquid without breaking up the curd to ensure even heating.
- Once again, remove the pot from the heat, place back on the lid and let it stand for 10 minutes.
- Place a fine-mesh sieve over a bowl and line the sieve with cheesecloth.
- Using a slotted spoon, lift the curd out of the pot and place it on the cheesecloth to drain.
- Put on clean kitchen gloves and firmly press on the curds to squeeze out as much whey as possible, using the cheesecloth to help squeeze.
- Stir 3 teaspoons of salt into the liquid (whey) in the pot, then remove 4 cups (32 fl oz/260 ml) of whey to a medium bowl.
- Heat the remaining whey to 175° F (80°C) then turn off the heat.
- Place the curd into the hot whey for about 10 seconds. Remove with a slotted spoon, and then stretch and fold the curd a few times using gloves to protect your hands from the heat.
- Return the curd to the whey for another 10 seconds, then remove, and this time, stretch the curd and sprinkle on the remaining teaspoon of salt. Fold and stretch a few times, then return to the whey when it cools down.
- Continue this process 2 or 3 more times until the curds start to look like smooth, silky, shiny mozzarella.
- When you are done, create a smooth ball, tucking the edges underneath. Place this mozzarella ball into the hot water to seal the shape, then place it in the reserved cool whey to let it set for 15 minutes. Serve immediately or keep in the liquid in the fridge for a week.