Homemade Mozzarella Cheese
Think homemade mozzarella cheese is impossible to make? Think again! This recipe shows you how to make delicious mozzarella cheese from scratch. You can create any shape you desire - try larger balls, small balls, or twists and knots. Store in the refrigerator.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
Do not use ultra-high temperature processed (UHT) milk. Regular pasteurized milk will work, but raw milk is best.
At the end of step 7, you may place your curds in a plastic bag and store both the curds and the whey in the refrigerator for 2 to 3 days before continuing the process.
If you want a softer-textured, moist mozzarella, do not let the curd get as firm and work less when stretching and kneading.
Speed up the cooling process in step 9 by placing mozzarella balls in an ice-water bath.