Homemade Mozzarella from Scratch
Creamy, delicious mozzarella cheese made from scratch in your own kitchen. It's easier than you think.
Equipment
- 1 Large heavy bottom pot
- 1 Slotted Spoon or Skimmer Spoon
- 1 Set Heat Resistant Nitrile Gloves
- 1 Cheesecloth
- 1 Collander
- 1 Large Bowl
- 1 Large Sharp Knife
- 1 Thermometer
Ingredients
- 1 Gallon Fresh Milk
- 1 ½ tsp Citric Acid Dissolved in ¼ cup water
- ¼ tsp Liquid Rennet Dissolved in ¼ cup water
- ½ cup unchlorinated water Split between the acid and rennet
- ½ tsp Salt adjust to taste
Notes
Pour one gallon of milk into a heavy bottom pot. Slowly heat the milk to 90-100 degrees, add in the citric acid dissolved in water. Stir gently for about 30 seconds. Dissolve the rennet in the 1/4 cup water and pour into the milk. Stir again for about 30 seconds. Cover the pot and let it sit for about 10 minutes undisturbed.
After about 10 minutes you should see the milk forming curds which makes it look like a solid mass. Use a long knife and cut the curds into cubes, reaching the knife all the way to the bottom.
Next heat the curds to about 108 degrees F. The curds will shrink a bit and separate from the whey more.
Pour the curds into a cheescloth lined collander and allow them to drain. Dump the whey to another container and fill the pot with water. Heat it to 175 degrees while the curds drain.
Help the curds along by making a bundle with the cheesecloth and squeezing out the excess whey.
Once the water is hot and the curds are drained. Place the curds in the hot water. Using the skimming spoon take out a workable amount and begin to stretch and fold the curds. Continue to do this until they are shiny. Salt them to taste and then form into a ball. Drop the ball in a bowl of ice water. Repeat for remaining cheese curds.
Enjoy your fresh mozzarella cheese. Store in a lidded container with a bit of whey for freshness. Use within a week.