Learn how to make mozzarella cheese from scratch with this straightforward recipe that turns whole milk into deliciously fresh mozzarella cheese.
Preparation Time
45 mins
Cooking Time
15 mins
Total Time
60 mins
Calories
195 Calories
Recipe Instructions
Step 1
Combine 1/4 cup water and rennet in a small bowl; mix well.
Step 2
Combine remaining 1/2 cup water and citric acid in another small bowl; mix until dissolved.
Step 3
Slice vertically into the pot to cut curd into 3/4-inch cubes with a palette knife. Stir curds gently, but leave cubes mostly intact.
Step 4
Return pot to the heat; cook over medium heat, stirring curds gently, until temperature reaches 109 degrees F (43 degrees C), about 5 minutes. Remove from heat.
Step 5
Ladle curds into a colander set over a large bowl using a slotted spoon. Press curds gently to extract liquid whey. Pour drained whey back into the pot.
Step 6
Allow mozzarella to cool. Wrap tightly in plastic wrap and transfer to the refrigerator.
Step 7
Remove milk from heat and stir in rennet mixture in a figure-8 motion for 30 seconds. Stir counterclockwise for 30 seconds to still the milk. Let stand, covered, until milk sets into curd, 5 to 10 minutes. Press edge of curd gently with a palette knife or the back of a spoon to check for firmness.
Step 8
Heat whey to 185 degrees F (85 degrees C), about 5 minutes. Wearing gloves, tear off a piece of curd and place on a slotted spoon. Dip curd into hot whey for 5 to 10 seconds. Stretch, fold, and knead curd. Repeat until mozzarella is smooth and elastic. Knead in salt and form curd into a ball. Repeat dipping and kneading process with remaining curd.
Step 9
Pour milk into a large pot set over medium heat. Stir in citric acid mixture.
Step 10
Heat milk, stirring occasionally, until it registers 90 degrees F (32 degrees C) on an instant-read thermometer, about 5 minutes.
