Homemade Mozzarella Recipe

Homemade Mozzarella Cheese Recipe

If you love the taste of fresh mozzarella you are going to love this recipe!  The mozzarella is rich, smooth and incredibly delicious.  Read through the directions before starting this recipe and get all your tools out beside your stove.  You may find it sounds a bit tricky, but once you’ve completed it once you’ll find it is a lot easier to make than it sounds!  and well worth every minute once you put a slice of fresh cheese in your mouth. 

delicious home made cheese

delicious home made cheese

What you will need: 1 gallon pasteurized whole milk 1.5 teaspoons citric acid (found at any health food store) 1/4 teaspoon rennet (found at any health food store) 1 1/4 cups water 1 teaspoon fine salt

Tools: Large 5 quart non-reactive pot Slotted spoon Colander Large bowl Thermometer Extra pot of hot water – no microwave method Extra bowl – no microwave method Mesh strainer – no microwave method

1. Pour all the milk into your large pot, heat over medium heat until it reaches 85*F.  Stir frequently.

making curds

making curds

2. Dissolve the citric acid into 1 cup of water and stir this into the milk.  Heat slowly until it reaches 100*F.

3. Dissolve the rennet into 1/4 cup of water and stir into the milk.  Stir for an additional thirty seconds in an up and down motion with the spoon.  You will notice curds beginning to form.  Continue to heat the milk until it reaches 110*F.  Once it reaches this temperature remove the pot from the heat and cover it with a lid.  Let it sit for 10 minutes, and don’t disturb it. 

curds forming

Curds Forming

4. One the curds have formed use a slotted spoon to transfer the curds to a colander that is over a bowl.  Try not to break up the curds too much.  Let them drain.  Gently push them with your hand to remove as much whey as possible. 

curds draining

Curds Draining

5. If you own a microwave (easiest way!), transfer the curds to a microwave safe dish and microwave on high for one minute.  Use a metal spoon to stir and fold the curds until they are smooth and silky.  You want the curds to all melt together.  If they aren’t just microwave the cheese for another thirty seconds.

6. Fold the curds over with your metal spoon until it forms a smooth ball.  As you form the cheese begin to sprinkle the salt into it so it works through evenly.  Drain off any whey that may appear.

curds turning into cheese!

Curds Turning Into Cheese

7. Once your cheese curds are smooth and silky it’s time to lightly knead and fold the curds.  If you find they aren’t easy to work with simply microwave again for another twenty seconds. 

8. When your cheese reaches the consistency that you like, form a smooth ball out of the cheese.  To set the shape simply dunk the cheese into an ice cold bath. 

9. You can enjoy your cheese immediately (my favorite!) or it can stay in the fridge for up to one week.  To keep it delicious and fresh in the fridge mix one cup of the cooled whey with one teaspoon of salt and pour over the cheese in a sealed container.  Cover and refrigerate. 

Alternative method if you do not have a microwave.

In my home we don’t own a microwave.  Although this recipe is much easier to make with one, there is a way to make it without one as well!  You may find the amount of cheese you get will be a slightly smaller portion.

Complete steps 1-4 Replace step 5 with the following steps and continue again onto step 6 above.  Heat a pot of water until just before the boiling point.  Transfer your curds to a mesh strainer and dunk the curds (still inside the strainer) into the pot of hot water.  Give it a little stir.  You want the cheese curds to look like melted cheese.  Remove from the water and transfer to a bowl.  Remove any excess whey.  If you are unable to work with the mozzarella smoothly place back into the hot water and stir again.  Each time you place it in the water you will notice your quantity getting a bit smaller so try not to do this too many times.  Continue onto step 6 above. Enjoy!

Homemade Mozzarella Cheese
If you love the taste of fresh mozzarella you are going to love this recipe! The mozzarella is rich, smooth and incredibly delicious.
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Ingredients
  1. 1 gallon pasteurized whole milk
  2. 1.5 teaspoons citric acid (found at any health food store)
  3. 1/4 teaspoon rennet (found at any health food store)
  4. 1 1/4 cups water
  5. 1 teaspoon fine salt
Instructions
  1. 1. Pour all the milk into your large pot, heat over medium heat until it reaches 85*F. Stir frequently.
  2. 2. Dissolve the citric acid into 1 cup of water and stir this into the milk. Heat slowly until it reaches 100*F.
  3. 3. Dissolve the rennet into 1/4 cup of water and stir into the milk. Stir for an additional thirty seconds in an up and down motion with the spoon. You will notice curds beginning to form. Continue to heat the milk until it reaches 110*F. Once it reaches this temperature remove the pot from the heat and cover it with a lid. Let it sit for 10 minutes, and don’t disturb it.
  4. 4. One the curds have formed use a slotted spoon to transfer the curds to a colander that is over a bowl. Try not to break up the curds too much. Let them drain. Gently push them with your hand to remove as much whey as possible.
  5. 5. If you own a microwave (easiest way!), transfer the curds to a microwave safe dish and microwave on high for one minute. Use a metal spoon to stir and fold the curds until they are smooth and silky. You want the curds to all melt together. If they aren’t just microwave the cheese for another thirty seconds.
  6. 6. Fold the curds over with your metal spoon until it forms a smooth ball. As you form the cheese begin to sprinkle the salt into it so it works through evenly. Drain off any whey that may appear. 7. Once your cheese curds are smooth and silky it’s time to lightly knead and fold the curds. If you find they aren’t easy to work with simply microwave again for another twenty seconds.
  7. 8. When your cheese reaches the consistency that you like, form a smooth ball out of the cheese. To set the shape simply dunk the cheese into an ice cold bath.
  8. 9. You can enjoy your cheese immediately (my favorite!) or it can stay in the fridge for up to one week. To keep it delicious and fresh in the fridge mix one cup of the cooled whey with one teaspoon of salt and pour over the cheese in a sealed container. Cover and refrigerate.
Notes
  1. Alternative method if you do not have a microwave. In my home we don’t own a microwave. Although this recipe is much easier to make with one, there is a way to make it without one as well! You may find the amount of cheese you get will be a slightly smaller portion. Complete steps 1-4 Replace step 5 with the following steps and continue again onto step 6 above. Heat a pot of water until just before the boiling point. Transfer your curds to a mesh strainer and dunk the curds (still inside the strainer) into the pot of hot water. Give it a little stir. You want the cheese curds to look like melted cheese. Remove from the water and transfer to a bowl. Remove any excess whey. If you are unable to work with the mozzarella smoothly place back into the hot water and stir again. Each time you place it in the water you will notice your quantity getting a bit smaller so try not to do this too many times. Continue onto step 6 above. Enjoy!
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  1. Deb

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