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.

Gallery

Recipe Summary

prep:
45 mins
cook:
15 mins
additional:
5 mins
total:
1 hr 5 mins
Servings:
12
Yield:
3 balls
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/4 cup water and rennet in a small bowl; mix well.

    Advertisement
  • Combine remaining 1/2 cup water and citric acid in another small bowl; mix until dissolved.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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

195 calories; protein 10.5g; carbohydrates 15g; fat 10.6g; cholesterol 32.5mg; sodium 324.4mg. Full Nutrition
Advertisement

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/24/2018
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 and it fails to mention when to add the citric acid. Read More
(11)
11 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/24/2018
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 and it fails to mention when to add the citric acid. Read More
(11)
Rating: 5 stars
09/30/2019
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. Read More
(1)
Rating: 4 stars
01/07/2019
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. Read More
Advertisement
Rating: 5 stars
12/07/2020
I've tried other mozzarella recipes in the past and never been happy with the results. This one came out perfect first try. The process was really fascinating, especially the last step where you work the curds into mozzarella. I did find that for me, it was slightly easier to work the cheese if I raised the temp of the whey to the 190 to 195 degree range. We also had a lot of fun working different seasonings, like habañero salt, into the cheese just before setting it. I'm looking forward to making this again. Thanks for posting it! Read More
Rating: 5 stars
05/05/2020
I did not change anything. It was delicious and perfect in the recipes that called for mozzarella! Thank you for sharing. -Paula Akbari Read More
Rating: 5 stars
10/21/2020
Interesting fun Read More
Advertisement
Rating: 5 stars
06/30/2020
Perfect! Thank you, Read More
Rating: 5 stars
09/27/2020
Good recipe. This was my 2nd mozzarella recipe to try. The first one was a disaster! Not only was this recipe easy to follow , but it was really fun to make. I was ready to make make another batch as soon as I finished the first. - I used the mozzarella in a cabrese salad, I took the leftover whey to make ricotta cheese. Read More
Rating: 5 stars
03/28/2019
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 for me Read More
Advertisement