Classic Homemade Mozzarella Cheese

Learn to make fresh, creamy mozzarella cheese from scratch using traditional Italian techniques. This recipe yields a soft, milky cheese perfect for c...

1 pound
Italian Cuisine
🟡Intermediate★★★☆☆
May 29, 2025
15 views

Ingredients

🥛

1 gallon

whole milk

not ultra-pasteurized, must be pasteurized or raw

💧

2 quarts

ice water

for ice bath

🌶️

1 tablespoon

kosher salt

for brine solution

📦

1.5 teaspoons

citric acid

dissolved in 1/4 cup cool water

📦

0.25 teaspoons

liquid rennet

dissolved in 1/4 cup cool unchlorinated water

Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other

Instructions

Step 1
Pour the whole milk into a large, heavy-bottomed stainless steel pot. Stir in the dissolved citric acid solution. Heat the milk to 90°F (32°C) over medium heat, stirring gently to prevent scorching.
Step 2
Once the milk reaches temperature, slowly stir in the diluted liquid rennet using an up-and-down motion. Reduce heat to low and stop stirring. Allow the milk to sit undisturbed for 5-10 minutes until it sets into a custard-like consistency and shows a clean break when cut.
Step 3
Using a long knife, cut the curds into 1-inch cubes. Slowly heat the curds to 105°F (40°C), gently stirring occasionally to prevent matting. The curds will shrink and release more whey.
Step 4
Once temperature is reached, remove from heat and continue stirring gently for 5 minutes. The curds should be shiny and have the consistency of melted mozzarella.
Step 5
Using a slotted spoon, transfer the curds to a heat-safe bowl. Pour off the whey, saving some for later use. Heat the curds in the microwave for 1 minute, then knead with spoons to distribute heat evenly.
Step 6
Microwave for another 30 seconds, then stretch and fold the cheese like taffy until it becomes smooth and shiny. If it cools too much, microwave again briefly. Add kosher salt during this process to taste.
Step 7
Once the cheese is smooth and elastic, form it into balls. Place them immediately in an ice water bath to retain shape. Store in cold water or whey solution, changing liquid daily, for up to 5 days.

✨Chef's Tips

  • ★Temperature control is crucial - use a reliable dairy thermometer and never exceed 105°F (40°C) or the proteins will break down, resulting in tough cheese.
  • ★The stretching phase is where the magic happens - the cheese should be hot enough to stretch like taffy but not so hot it burns your hands. Wear food-grade gloves for better handling.
  • ★If your cheese is grainy or breaks apart during stretching, it's likely due to milk that's too acidic. Try reducing the citric acid slightly in your next batch.
  • ★For the best texture, don't overwork the cheese during stretching. Stop when it's glossy and stretches like bubble gum - about 3-5 stretches usually suffices.
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