Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Homemade Mozzarella Cheese

Homemade Mozzarella Cheese

  • Author: Anna
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: Approximately 1 pound (450 grams) of mozzarella cheese 1x
  • Category: Appetizers
  • Method: Heating and Stretching
  • Cuisine: Italian
  • Diet: Vegetarian

Description

Homemade Mozzarella Cheese is a simple and rewarding recipe that lets you create fresh, creamy, and perfectly stretchy cheese at home using just a few wholesome ingredients. This recipe delivers delicious mozzarella with a fresh flavor and customizable texture, perfect for a variety of dishes from salads to pizzas.

Ingredients

Scale

Main Ingredients

  • 4 liters (1 gallon) fresh whole milk (not ultra-pasteurized)
  • 1 1/2 teaspoons citric acid dissolved in 1/4 cup non-chlorinated water
  • 1/4 teaspoon liquid rennet or 1 rennet tablet dissolved in 1/4 cup non-chlorinated water
  • 1 to 2 teaspoons kosher salt or cheese salt

Instructions

  1. Prepare the Milk: Pour the fresh whole milk into a large pot and warm gently on medium heat to about 90°F (32°C), stirring occasionally to prevent scorching. Add the dissolved citric acid and stir to begin acidifying the milk.
  2. Add the Rennet: When the milk reaches the right temperature, add the dissolved rennet and stir gently for 30 seconds. Let the milk rest undisturbed for 5 to 10 minutes until it sets into a custard-like curd.
  3. Cut the Curds: Using a long knife, cut the curd into neat 1-inch cubes to allow the whey to separate, critical for the characteristic stretchy texture.
  4. Heat and Stir the Curds: Slowly heat the curds to about 105°F (40°C), stirring gently to avoid clumping and to help them firm up while releasing more whey.
  5. Drain the Whey: Transfer the curds with a slotted spoon into a microwave-safe bowl or a cheesecloth-lined colander. Drain off excess whey thoroughly, reserving some if desired for other uses.
  6. Stretch the Cheese: Microwave the curds for about 30 seconds or soak in hot (175°F/80°C) water until malleable. Stretch and fold the curds repeatedly to form a smooth, glossy, elastic ball of mozzarella.
  7. Salt and Shape: Sprinkle salt over the cheese and knead it in evenly for flavor. Shape into balls or logs according to preference and cool in an ice bath to set the shape.

Notes

  • Use fresh, non-ultra-pasteurized milk to ensure good curd formation.
  • Maintain accurate temperatures for proper curd and stretch formation.
  • Stir curds gently to avoid breaking them prematurely.
  • Stretch the cheese thoroughly to achieve the characteristic texture and chewiness.
  • Add salt at the end to enhance flavor without interfering with curd formation.

Nutrition

  • Serving Size: 1 ounce (28 grams)
  • Calories: 85
  • Sugar: 1g
  • Sodium: 150mg
  • Fat: 6g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 6g
  • Cholesterol: 22mg

Keywords: homemade mozzarella, fresh cheese, stretchy mozzarella, homemade cheese, mozzarella recipe, dairy cheese

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://homeasyrecipes.com/homemade-mozzarella-cheese/