I Made Mozzarella at Home… I’m Never Buying It Again

Ingredients

• 1 gallon Whole Milk (preferably raw or pasteurized whole milk for best flavor)
• 8 g Citric Acid (food‑grade, dissolve in water)
• 250 g Water (for citric acid solution) (filtered water)
• 3 g Animal Rennet (food‑grade liquid or tablet rennet, dissolve in water)
• 60 g Water (for rennet solution) (filtered water)
• 1 tsp Flaky Sea Salt (for finishing the cheese and sandwiches)
• 2 tbsp Extra Virgin Olive Oil (for toasting bread and drizzling)
• 2 Tomatoes (ripe, sliced for sandwich)
• 5 Fresh Basil Leaves (torn, for garnish)
• 1 tbsp Balsamic Glaze (optional drizzle for sandwich)
• 4 slices Old‑Fashioned Ham (for the “Google” style sandwich)

Instructions

1. Prepare Citric Acid Solution

   Combine 8 g citric acid with 250 g water in a small bowl and stir until fully dissolved.

   Time: PT5M

2. Prepare Rennet Solution

   Mix 3 g animal rennet with 60 g water in a separate container, stirring until the rennet is fully dispersed.

   Time: PT5M

3. Combine Milk and Cream (if using raw milk)

   Pour 1 gallon whole milk into the large pot. If using raw milk with separated cream, stir the cream back into the milk so the mixture is uniform.

   Time: PT2M

4. Heat Milk to 90°F and Add Citric Acid

   Set the sous vide circulator to 90°F (32°C). Place the pot in the water bath, stirring gently. When the milk reaches about 85°F, slowly pour in the citric acid solution while continuing to stir for about 15 seconds.

   Time: PT20M

   Temperature: 90°F

5. Add Rennet and Let Curds Form

   Remove the pot from the bath, add the rennet solution, and stir gently for 25 seconds. Cover the pot and let it sit undisturbed for 5–10 minutes until the milk separates into curds and whey.

   Time: PT10M

   Temperature: 90°F

6. Cut the Curds

   Using a sharp knife, cut the solid curd into 1‑inch cubes, moving slowly to avoid breaking the curd too much.

   Time: PT3M

7. Heat to 105°F and Rest

   Return the pot to the sous vide set at 105°F (40°C). Stir gently with a wooden spoon for a few minutes until the temperature is reached, then remove from heat and let the curds rest for 5 minutes.

   Time: PT5M

   Temperature: 105°F

8. Heat to 180°F and Strain

   Increase the circulator to 180°F (82°C). Gently stir the curds for a minute, then pour the mixture into a cheesecloth-lined strainer. Allow the whey to drain, then gather the cloth and squeeze out as much liquid as possible.

   Time: PT5M

   Temperature: 180°F

9. Stretch and Shape the Mozzarella

   Place the hot curd into a bowl of 180°F water (or microwave for 30 seconds). Using gloved hands, fold and stretch the curd repeatedly until it becomes smooth, shiny, and elastic. Form into a ball.

   Time: PT5M

   Temperature: 180°F

10. Cool the Mozzarella

    Transfer the stretched ball into a bowl of ice‑cold water for 1‑2 minutes to set the shape. Pat dry with a clean towel.

    Time: PT2M

    Temperature: cold

11. Serve or Store

    Slice the mozzarella for immediate use (e.g., sandwiches) or store in a container of lightly salted water in the refrigerator.

    Time: PT2M

Nutrition Facts

Calories

280

Protein

22 g

Carbohydrates

2 g

Fat

22 g

Fiber

0 g

Ingredient Substitutions

• Instead of Whole Milk: 2% milk (less creamy), pasteurized whole milk
• Instead of Citric Acid: white vinegar (alternative method, not used in this recipe)
• Instead of Animal Rennet: microbial rennet, vegetable rennet
• Instead of Flaky Sea Salt: kosher salt
• Instead of Extra Virgin Olive Oil: grapeseed oil
• Instead of Tomatoes: heirloom tomatoes
• Instead of Fresh Basil Leaves: dried basil (less aromatic)
• Instead of Balsamic Glaze: reduced balsamic vinegar
• Instead of Old‑Fashioned Ham: prosciutto, turkey ham

Equipment Needed

• Sous Vide Immersion Circulator
• Large Pot
• Instant‑Read Thermometer
• Mixing Bowl
• Whisk or Spoon
• Cheesecloth
• Fine Mesh Strainer
• Sharp Knife
• Heat‑Resistant Gloves
• Bowl for Cold Water
• Cutting Board

Critical Steps — Do Not Skip

• Adding citric acid at exactly 90°F
• Gentle incorporation of rennet without over‑mixing
• Maintaining precise temperature milestones (90°F, 105°F, 180°F)
• Proper stretching of the hot curd to achieve elasticity

Chef Tips from the Video

• Raw milk gives a richer flavor and creamier texture, but pasteurized whole milk works fine.
• Use a digital sous vide for precise temperature control; a stovetop method can be less reliable.
• If you don’t have a sous vide, heat the milk in a pot and monitor temperature with an instant‑read thermometer.
• For a milder flavor, reduce the citric acid to 6 g; for a tangier cheese, increase to 10 g.

Troubleshooting

Storage

Refrigerator: Store the mozzarella ball in a container of lightly salted water for up to 3 days.

Freezer: Not recommended; freezing alters texture.

Room temperature: Can sit at room temperature for up to 2 hours after shaping, then refrigerate.

Make-Ahead Tips

• The mozzarella can be made a day ahead; keep it submerged in lightly salted water in the fridge.
• Slice the cheese before storing for quicker sandwich assembly.

Frequently Asked Questions