Here’s a full homemade mozzarella cheese recipe using simple ingredients and traditional methods:

Homemade Mozzarella Cheese Recipe

Ingredients:

1 gallon (3.8 L) whole milk (preferably not ultra-pasteurized)

1 ½ tsp citric acid, dissolved in ¼ cup cool water

¼ rennet tablet or ¼ tsp liquid rennet, dissolved in ¼ cup cool water

1 tsp kosher salt (or to taste)

Equipment:

Large stainless steel pot

Thermometer

Slotted spoon

Microwave-safe bowl (or hot water for stretching)

Cheesecloth (optional)

Colander

Instructions:

1. Prepare the milk:

Pour the milk into the large pot.

Stir in the dissolved citric acid.

Slowly heat to 90°F (32°C) while stirring gently.

2. Add rennet:

Remove from heat.

Stir in the dissolved rennet gently for about 30 seconds.

Cover and let sit undisturbed for 5–10 minutes, until it sets and has a custard-like texture.

3. Cut the curds:

Once set, cut the curds into 1-inch cubes using a knife.

Return to low heat and warm to 105°F (40°C), stirring gently for 5–10 minutes.

4. Drain curds:

Use a slotted spoon to transfer curds into a colander lined with cheesecloth.

Let drain for a few minutes.

Gently press out some whey.

5. Microwave/stretch:

Place curds in a microwave-safe bowl.

Microwave on high for 1 minute. Drain off whey.

Fold and knead curds with a spoon or hands (wear gloves—it’s hot!).

Microwave again for 30 seconds. Repeat if needed until curds reach 135°F (57°C) and become stretchy.

Add salt while kneading.

(If not using a microwave, you can dip the curds into hot whey at 170°F/76°C until stretchy.)

6. Stretch and shape:

Stretch the cheese until smooth and elastic.

Shape into balls or logs.

Place in cold water or a bowl of ice water for 5 minutes to firm up.

Storage:

Store mozzarella in a covered container in the fridge.

For softer mozzarella, keep it in a lightly salted whey or brine.