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Homemade Mozzarella Cheese

Rated as 4.33 out of 5 Stars

"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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1 h 5 m servings 195
Original recipe yields 12 servings (3 balls)


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  1. Combine 1/4 cup water and rennet in a small bowl; mix well.
  2. Combine remaining 1/2 cup water and citric acid in another small bowl; mix until dissolved.
  3. Pour milk into a large pot set over medium heat. Stir in water-citric acid mixture. Heat milk, stirring occasionally, until it registers 90 degrees F (32 degrees C) on an instant-read thermometer, about 5 minutes.
  4. Remove milk from heat and stir in rennet mixture in a figure-8 motion for 30 seconds. Stir counterclockwise for 30 seconds to still the milk. Let stand, covered, until milk sets into curd, 5 to 10 minutes. Press edge of the curd gently with a palette knife or the back of a spoon to check for firmness.
  5. Slice vertically into the pot to cut curd into 3/4-inch cubes with a palette knife. Stir curds gently, but leave cubes mostly intact.
  6. Return pot to the heat; cook over medium heat, stirring curds gently, until temperature reaches 109 degrees F (43 degrees C), about 5 minutes. Remove from heat.
  7. Ladle curds into a colander set over a large bowl using a slotted spoon. Press curds gently to extract liquid whey. Pour drained whey back into the pot.
  8. Heat whey to 185 degrees F (85 degrees C), about 5 minutes. Wearing gloves, tear off a piece of curd and place on a slotted spoon. Dip curd into hot whey for 5 to 10 seconds. Stretch, fold, and knead the curd. Repeat until mozzarella is smooth and elastic. Knead in salt and form curd into a ball. Repeat dipping and kneading process with remaining curd.
  9. Allow mozzarella to cool. Wrap tightly in plastic wrap and transfer to the refrigerator.


  • 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.

Nutrition Facts

Per Serving: 195 calories; 10.6 15 10.5 33 324 Full nutrition

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Read all reviews 5
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I am giving this four stars because the ingredients and procedure are very similar to how I usually make mozzarella. The problems with the recipe are that there is no measurement for the rennet...

I make cheese every week, but rarely do I make Mozzarella because the numerous recipes a I have tried were not that impressive. This turned out perfectly and I will be making it often.

Need to add 1 step please. Should put balls in an ice bath after forming so they hold there shape. Other than that all good! Also I find it better to do all in once :)

It took a couple of tries to get it right, but now I have the hang of it and the mozzarella turned out great - it's not easy, but don't give up! I used raw milk, it didn't work with whole milk f...

Tastes fine. Wish I would have read the reviews before I tried to make it. I would have realized that it forgot to mention when to add the citric acid mixture and how much renet to use.