How To Make Mozzarella Cheese

This easy step-by-step recipe will have you making your own mozzarella cheese at home just in time to sprinkle on top of a pizza or make a delicious grilled cheese sandwich.

Why Make Your Own Mozzarella Cheese

First off, if you haven’t made your own mozzarella cheese, you are missing out. We’ve all had that store-bought refrigerated mozzarella cheese and, while yes it is acceptable, it is sub-par when compared to what you can make in your own kitchen!

Once you’ve tasted your own homemade mozzarella cheese, warm from the cheese pot, you’ll never want to go back. My kids beg me for fresh mozzarella string cheese as soon as it comes out of the pot.

What Are The Benefits To Making My Own Mozzarella Cheese?

Besides the impeccable taste, mozzarella made at home maintains a beneficial amount of essential nutrients and beneficial enzymes that would otherwise be damaged or destroyed during the process of pasteurization. Especially if you can keep the temperature at or below 160 degrees F, you’ll be able to take advantage of these nutritional benefits!

Also, I don’t know if anyone else has noticed, but cheese at the store is very expensive! If you make your own mozzarella, you’ll likely be saving money.

Equipment Needed To Make Mozzarella Cheese:

• Large cheesemaking pot
• Large wooden spoon or stainless steel spoon
• Digital thermometer

Ingredients Needed To Make Mozzarella Cheese:

• 2 gallons of milk (preferably raw and skimmed)
• 2 tsp of citric acid diluted in 1/2 cup cool water
• 1/4 tsp. calf rennet diluted in 1/2 cup cool water
• 1/2 cup salt (optional)

Note: I would like to add that even though these equipment and ingredients may seem to add up, they are an investment into your health. The ingredients last a long time and I have not had to replace any of them yet.

How To Make Mozzarella Cheese:

Forming Your Curds

On low to medium heat, warm your skimmed raw milk to between 55 and 65 degrees F and pour in your diluted citric acid. Stir thoroughly with a whisk.

Once your milk heats up to 85-90 degrees F, pour in your diluted rennet and stir again.

Next, turn off the burner and move your pot off and away from the heat. Cover with a lid and let it set for 15-30 minutes.

Your milk should firm up into a jello-like consistency, rounded at the edges of the pot. If your edges are still sticking, go ahead and wait longer.

Now, do a slit-test. Slide your finger in at an angle. If the cheese breaks evenly away as you gently pull your finger up, you can go onto the next step.

Turn your burner back on, this time to medium-high, and mix up your curds with your large spoon. As your pot heats up, you’ll want to use your spoon to sort of mix and gather your curds back together into one big shape.

Do this by gathering them together every so often with your spoon. It will take a while for your curds to heat up before they start wanting to stick together.

Before you go any further, add your salt and stir. Before I add my salt, though, I like to take out some of the unsalted whey to use for my mizithra recipe (post soon to come!)

If you plan on doing the same, set aside about a 1/2 gallon jar of whey and then add your salt to your pot and stir.

Stretching Your Mozzarella Cheese

As your pot heats up and your curds begin sticking together and forming one large unit, you can start lifting them out of the pot with your spoon in one big glob. Keep working at it, lifting it out of the pan and letting it stretch over the sides of your spoon.

As you continue this method, you’ll begin to notice your curds become less globby (is that a word?) and more smooth and shiny. Your mozzarella cheese is underway!

Once your cheese begins to look consistently smooth and you’ve given some good stretches, you are ready to transfer it to a container or place in an ice bath.

Personally, I like to transfer my mozzarella cheese to a container so that I can eat some of it before I transfer it to cool. My kids have a time of pinching the edges of the cheese and ripping pieces off to eat. It is so good, friends.

However, if you wish, you can take your cheese, form it in whatever shape you wish (you may need gloves for this), and place in a bowl of ice water to chill.

Leave for 30 minutes and then transfer to an air-tight container or Ziploc bag to place into the fridge or freezer. Sometimes I grate mine before I place into the fridge or freezer, but not always.

If I place into the fridge, I like to use it within 10 days for optimal freshness! Otherwise, in the freezer my mozzarella cheese stays fresh for a few months.

Use on top of pizza, lasagna, grilled cheese, scrambled eggs…the list is endless!

Enjoy and be sure to rate this recipe and tell me how you used your mozzarella! I love to hear new ideas.

Frequently Asked Questions

Can I Use Pasteurized Milk For This Recipe?

I’ve never tried! But, I’m sure it would work just the same. Tell me in the comments how it turns out for you if you do.

My Cheese Isn’t Rounded At The Edges After Waiting. What Do I Do?

If your cheese isn’t jiggly and rounded (not sticking) to the edges of your pot, try waiting a little longer! There are different factors that affect waiting time, so do not get discouraged.

Can I Half Or Double This Recipe?

Absolutely. Just make sure to do the same to the diluted amounts of water as well.

Do I Have To Use Salt In This Recipe?

No, not technically. It does add a lot of flavor and acts as a natural preserver, though, extending the freshness of your cheese.