Homemade Mozzarella Cheese: A Step-by-Step Guide to Crafting Fresh Cheese at Home

🧀 How to Make Homemade Mozzarella Cheese (Easy Step-by-Step Recipe)

Nothing beats the creamy texture and fresh flavor of homemade mozzarella! Whether you’re making a Caprese salad, layering it on a pizza, or enjoying it with just a drizzle of olive oil, this easy mozzarella recipe will elevate your cheese game — straight from your kitchen.

🛒 Ingredients

• 4 liters (1 gallon) whole milk
  👉 Use fresh, non-UHT (ultra-pasteurized) cow’s milk or buffalo milk for best results.

• 1 ½ teaspoons citric acid, dissolved in 60 ml (¼ cup) cool water

• ¼ teaspoon liquid rennet or ¼ rennet tablet, dissolved in 60 ml (¼ cup) cool, non-chlorinated water

• 1 teaspoon kosher salt or cheese salt

• Optional: ¼ teaspoon lipase powder for a more traditional flavor (especially if using cow’s milk)

🧂 Tools You’ll Need

• Large stainless-steel pot (non-reactive)

• Slotted spoon

• Cooking thermometer

• Cheesecloth or fine sieve (optional for draining)

• Microwave-safe bowl or hot water bath

• Rubber gloves (for handling hot curds when stretching)

👩‍🍳 Instructions

1. Prepare the Milk

Pour the milk into your pot. Slowly heat to 13°C (55°F) over medium-low heat. Stir in the citric acid solution gently — this helps the curd form.

2. Add the Rennet

Once the milk reaches 32°C (90°F), add the rennet solution and stir in an up-and-down motion for 30 seconds. Then, stop stirring and cover the pot. Let it sit undisturbed for 5–10 minutes. You should get a soft, custard-like curd.

✅ Tip: If curds don’t form after 10 mins, the milk might be too processed (UHT).

3. Cut the Curd

Use a long knife to cut the curd into 2–3 cm (1 inch) cubes. Let it rest for 5 minutes.

4. Heat and Stir

Return the pot to the stove and slowly heat to 41°C (105°F) while gently stirring. This firms up the curds. Once done, remove from heat and let curds settle for 5 minutes.

5. Separate the Curds

Using a slotted spoon, transfer the curds to a microwave-safe bowl (or sieve if using the hot water method). Press gently to drain excess whey.

6. Heat & Stretch

Microwave curds on high for 1 minute. Drain whey, fold and press curds with a spoon. Microwave again for 30 seconds twice more, draining between each round, until curds reach 57–60°C (135–140°F).

Now, add salt and stretch the curds like taffy until they become smooth, shiny, and elastic. Form into balls (bocconcini size or larger) as desired.

🥵 Hot hands tip: Use food-safe gloves or dip hands in warm water before stretching.

7. Cool the Mozzarella

Place the cheese balls in ice water to firm up for 5–10 minutes.

🥣 Serving & Storing

• Eat fresh for best flavor — drizzled with olive oil and herbs.

• Store in lightly salted whey or water in the fridge for up to 4 days.

• Freeze only if absolutely necessary (texture will suffer).

🌿 Optional Additions & Variations

• Herb-infused: Mix in basil, oregano, or chili flakes before forming balls.

• Smoked mozzarella: Use a smoker or liquid smoke for flavor.

• Burrata-style: Wrap mozzarella around a mix of cream and curd for a creamy center.

📌 Final Tips for Success

• Use non-chlorinated water (bottled or filtered) — chlorine affects curdling.

• Don’t over-stretch — it’ll get rubbery.

• Use gloves and heat gently to avoid grainy texture.