Homemade Mozzarella Cheese Recipe

 

Homemade Mozzarella Cheese

Ingredients:

1 gallon whole milk (not ultra-pasteurized)

1 1/4 teaspoons citric acid (dissolved in 1/4 cup cool water)

1/4 teaspoon liquid rennet (or 1/4 rennet tablet, dissolved in 1/4 cup cool water)

1 teaspoon salt (optional, for flavor)

Ice water (for cooling the cheese)

Instructions:

1. Heat the Milk:

Pour the milk into a large stainless steel pot.

Stir in the citric acid solution.

Heat over medium-low heat to 90°F (32°C), stirring gently.

2. Add the Rennet:

Remove from heat and gently stir in the rennet solution for 30 seconds.

Cover and let sit 5–10 minutes, until the milk firms up into a custard-like texture.

3. Cut & Cook the Curd:

Cut the curd into 1-inch cubes with a knife.

Heat slowly to 105°F (40°C), stirring gently.

The curds should shrink and release whey.

4. Drain & Heat the Curds:

Using a slotted spoon, transfer curds to a microwave-safe bowl.

Microwave for 1 minute, then drain excess whey.

Knead with a spoon, then microwave again for 30 seconds.

Repeat until the curds reach 135°F (57°C)—they should become stretchy.

5. Stretch & Shape the Cheese:

Add salt and stretch the cheese like taffy until smooth.

Shape into a ball or logs.

6. Cool the Cheese:

Submerge in ice water for 5 minutes to firm up.

Storage:

Store in an airtight container in the fridge for up to 1 week.

Would you like any variations, like a low-carb twist or a different method?