Making homemade mozzarella is a fun and rewarding process! Here’s a simple recipe to make fresh mozzarella cheese at home:
Ingredients:
- 1 gallon (3.8 liters) whole milk (preferably not ultra-pasteurized)
- 1/4 tablet rennet (or 1/4 teaspoon liquid rennet)
- 1/4 cup cool, chlorine-free water
- 1 1/2 teaspoons citric acid (dissolved in 1/4 cup water)
- 1 1/2 teaspoons kosher salt
- Hot water for kneading
Equipment:
- Large pot
- Thermometer
- Slotted spoon
- Cheese cloth or fine strainer
- Microwave-safe bowl (if using the microwave method)
- Large bowl for ice water (if using the stovetop method)
Instructions:
- Prepare the Milk:
- Pour the milk into a large pot and slowly heat it on medium-low heat. Stir gently to prevent it from scorching.
- When the milk reaches about 55°F (13°C), add the dissolved citric acid solution. Stir gently.
- Add the Rennet:
- Dissolve the rennet in the 1/4 cup of cool water and stir into the milk. Keep stirring gently for a minute or so, then stop stirring.
- Let the milk sit undisturbed for 30–60 minutes. It should turn into a custard-like consistency with curds separating from the whey. If it doesn’t, you can let it sit for a little longer.
- Cut the Curds:
- Once the milk has curdled, use a knife or long spatula to cut the curds into about 1-inch cubes. Let them sit for 5 minutes.
- Cook the Curds:
- Slowly heat the curds to 105°F (40°C), stirring gently occasionally. If the curds are too large, you can break them up a bit with a slotted spoon.
- Once the curds reach 105°F, continue to heat for another 10-15 minutes. Stir occasionally, and you’ll notice the curds firming up.
- Drain the Curds:
- Once the curds are firm, pour the curds and whey into a colander lined with cheesecloth. Let the whey drain off for 5-10 minutes.
- Stretch the Cheese (Traditional Mozzarella Method):
- Heat a large bowl of water in the microwave or on the stove until it reaches around 170°F (77°C). Add a pinch of salt.
- Put the curds into the hot water, and using a slotted spoon or your hands (be careful, it’s hot!), begin stretching and folding the curds until they become smooth and elastic. If it cools down too quickly, reheat the water to 170°F.
- Continue stretching until the mozzarella is soft, smooth, and shiny. If you like, you can shape the mozzarella into a ball or small bocconcini.
- Cool the Mozzarella:
- After stretching, place the mozzarella in a bowl of ice water to firm it up and cool it down for about 5 minutes.
- Storage:
- Once cooled, your mozzarella is ready to eat! You can store it in a small bowl of salted water or wrap it in plastic and refrigerate for up to a few days.
Tips:
- If you don’t have a microwave, you can also heat the curds in hot water on the stovetop and stretch them using a spoon.
- Fresh mozzarella can be eaten immediately or stored in the fridge in its brine.
Enjoy your homemade mozzarella with your favorite pizza, salad, or just with some fresh tomatoes and basil!
