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.
