Introduction
Making homemade mozzarella cheese is easier than you think! With just four ingredients, you can create fresh, stretchy, and delicious mozzarella in under an hour. This recipe uses whole milk, citric acid, rennet, and salt to produce a creamy, mild-flavored cheese that melts beautifully.
Whether you want to use it for pizza, pasta, caprese salad, or snacking, this step-by-step guide will help you make authentic homemade mozzarella cheese with ease.
-Why You’ll Love This Recipe
✔ Simple Ingredients: Uses just four basic ingredients.
✔ Fresh and Stretchy: Perfect for melting or eating fresh.
✔ Quick to Make: Ready in less than an hour.
✔ Customizable: Adjust the salt and texture to your preference.
-Ingredients
1 gallon whole milk (not ultra-pasteurized)
1 ½ teaspoons citric acid (dissolved in ½ cup cool water)
¼ tablet rennet (or ¼ teaspoon liquid rennet, dissolved in ¼ cup cool water)
1 teaspoon salt
-Step-by-Step Instructions
1. Heat the Milk
1. Pour the whole milk into a large pot.
2. Add the dissolved citric acid and stir gently.
3. Heat the milk over medium-low heat until it reaches 90°F (32°C), stirring occasionally.
-2. Add the Rennet and Let It Set
1. Remove the pot from heat and stir in the dissolved rennet using an up-and-down motion for 30 seconds.
2. Cover the pot and let it sit undisturbed for 5–10 minutes, until the milk sets into a custard-like texture.
-3. Cut the Curds and Heat
1. Check for a clean break by inserting a knife into the curd. If it separates cleanly, it’s ready.
2. Cut the curds into 1-inch cubes using a knife.
3. Gently heat the curds to 105°F (40°C), stirring slowly to prevent breaking them up too much.
-4. Drain the Whey
1. Pour the curds into a cheesecloth-lined colander to drain the excess whey.
2. Press lightly to remove extra liquid, but do not squeeze too much.
-5. Stretch and Shape the Cheese
1. Heat a pot of water to 175°F (80°C).
2. Submerge the curds in the hot water for 30 seconds until they become stretchy.
3. Use a spoon to fold and stretch the cheese until it becomes smooth and elastic.
4. Sprinkle in salt while stretching for better flavor.
-6. Shape and Cool
1. Shape the mozzarella into a ball or logs, depending on your preference.
2. Place in a bowl of ice water for 10 minutes to firm up.
-Serving Suggestions
Caprese Salad: Slice and layer with tomatoes, basil, and olive oil.
Pizza Topping: Melt onto a freshly baked pizza.
Pasta Dishes: Stir into pasta or lasagna for a creamy texture.
Snacking: Serve with crackers, olives, or prosciutto.
-Tips for Success
✅ Use High-Quality Milk: Avoid ultra-pasteurized milk, as it won’t form curds properly.
✅ Don’t Over-Stretch: Overworking the cheese can make it tough.
✅ Keep the Water Hot: Maintain 175°F for proper stretching.
✅ Adjust Salt to Taste: Add more or less salt depending on your preference.
-Variations
Smoked Mozzarella: Smoke the cheese for a deeper flavor.
Herb-Infused Mozzarella: Mix in basil, oregano, or garlic while stretching.
Spicy Mozzarella: Add red pepper flakes for a slight kick.
Burrata Style: Fill with soft ricotta for a creamy center.
-Storage and Shelf Life
Refrigerator: Store in a sealed container with cold water or brine for up to 5 days.
Freezer: Can be frozen but may lose some texture.
Reheating: Warm slightly before serving for the best texture.
-Nutritional Information (Per 1 oz Serving)
Calories: ~80 kcal
Protein: 6g
Carbohydrates: 1g
Fat: 6g
-The Story Behind Mozzarella
Mozzarella originated in Southern Italy, traditionally made from water buffalo milk. Today, cow’s milk mozzarella is more common and used in dishes worldwide. Fresh mozzarella is best enjoyed soon after making, as it has a delicate texture and mild flavor.
-Conclusion
Making homemade mozzarella cheese is a rewarding and simple process that results in fresh, creamy cheese perfect for countless dishes. Whether you’re making pizza, pasta, or caprese salad, this homemade mozzarella is guaranteed to elevate your meals.
Try this recipe today and enjoy fresh, homemade mozzarella cheese like never before!