Description
Learn how to make fresh, stretchy, and creamy Homemade Mozzarella Cheese with just a few ingredients. Perfect for pizza, salads, or enjoying on its own, this recipe is simple and rewarding for any cheese lover.
Ingredients
Scale
- 1 gallon whole milk (not ultra-pasteurized)
- 1 1/2 tsp citric acid dissolved in 1/4 cup cool water
- 1/4 tsp liquid rennet (or 1/4 rennet tablet) dissolved in 1/4 cup cool water
- 1 tsp kosher salt
Instructions
- Pour the milk into a large pot and stir in the dissolved citric acid. Heat slowly over medium heat to 90°F (32°C), stirring gently.
- Remove from heat and add the dissolved rennet while stirring in an up-and-down motion for 30 seconds. Cover the pot and let it sit undisturbed for 5–10 minutes, until the curd forms and separates from the whey.
- Cut the curd into 1-inch cubes using a long knife. Return to low heat and slowly heat to 105°F (40°C) while gently stirring.
- Remove from heat and use a slotted spoon to transfer the curds into a colander. Drain off the whey.
- Microwave the curds for 1 minute, then knead and stretch with a spoon or hands (use gloves). Microwave in 30-second increments until the curds reach 135°F (57°C) and stretch easily.
- Knead in the salt and shape the mozzarella into balls or logs. Place in a bowl of ice water for 5 minutes to firm up.
- Use immediately or store in the refrigerator in a container of lightly salted whey or water.
Notes
- For the best flavor, use high-quality, fresh whole milk.
- If you don’t have a microwave, you can heat the curds in hot whey until they reach stretching temperature.
- Eat fresh for the softest texture or refrigerate for up to 5 days.
Nutrition
- Serving Size: 2 oz (56g)
- Calories: 170
- Sugar: 1g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 40mg
Keywords: homemade mozzarella, fresh mozzarella cheese, Italian cheese, mozzarella recipe