How To Make Mozzarella Cheese From Scratch

Ingredients

• 1 gallon Whole Milk (Preferably raw or pasteurized but not ultra‑high temperature (UHT))
• 1.5 tsp Citric Acid (Dissolve in 1/4 cup water before adding to milk)
• 1/4 tsp Animal Rennet (Dilute in 1/4 cup cool water before adding)
• 2 tbsp Kosher Salt (Evenly distribute after cutting curd)
• 1/2 cup White Vinegar (Used only for the easy method)
• 4 cups Cold Water (For stretching the curd; keep extra for brine)

Instructions

1. Prepare Citric Acid Solution (Quick Method)

   Dissolve 1.5 tsp citric acid in ¼ cup cold water; stir until completely dissolved.

   Time: PT5M

2. Heat Milk (Both Methods)

   Pour the whole gallon of milk into the large pot. Heat over medium‑low, stirring occasionally, until the temperature reaches 90 °F for the quick method or 115 °F for the easy method.

   Time: PT10M

   Temperature: 90°F or 115°F

3. Add Citric Acid (Quick Method)

   When the milk reaches 90 °F, slowly pour the citric acid solution into the milk while stirring gently.

   Time: PT2M

   Temperature: 90°F

4. Dilute and Add Rennet (Quick Method)

   Dilute ¼ tsp animal rennet in ¼ cup cool water. Remove the pot from heat, create a gentle whirlpool in the milk, and slowly drizzle the rennet solution in a steady stream. Stir for about 10 seconds, then cover the pot.

   Time: PT2M

5. Let the Curd Set

   Let the milk sit, covered, for 5‑10 minutes. The milk will separate into curds and whey.

   Time: PT10M

6. Cut Curds and Add Salt (Quick Method)

   Using a knife or spoon, cut the curd into roughly 2‑inch squares. Sprinkle 2 tbsp kosher salt over the curds and stir gently to distribute.

   Time: PT3M

7. Heat Curds to 105 °F

   Place the pot back on low heat and slowly raise the temperature to 105 °F, stirring gently. Once reached, turn off the heat.

   Time: PT5M

   Temperature: 105°F

8. Drain Whey

   Line a colander with a fine mesh sieve or cheesecloth. Pour the curds and whey into the colander, allowing the whey to drain completely.

   Time: PT5M

9. Stretch the Curds (Quick Method)

   Place the curds in a microwave‑safe bowl. Heat on high for 30‑second intervals, stirring between intervals, until the curd is hot (≈180 °F) and pliable. Wear gloves, then knead and stretch the curd like taffy, folding it back onto itself. Add a splash of cold water if it becomes too sticky, then shape into a ball.

   Time: PT10M

   Temperature: 180°F

10. Prepare Vinegar Solution (Easy Method)

    While the quick method curd is stretching, heat the second gallon of milk to 115‑120 °F (do not boil). Remove from heat and slowly stir in ½ cup white vinegar.

    Time: PT12M

    Temperature: 115‑120°F

11. Let Easy‑Method Curd Set

    Cover the pot and let sit for 10 minutes.

    Time: PT10M

12. Drain and Squeeze Easy‑Method Curds

    Pour the curds and whey through a cheesecloth‑lined colander. Gather the cloth and gently squeeze out excess whey for 3‑5 minutes.

    Time: PT5M

13. Microwave Stretch (Easy Method)

    Transfer the curds to a microwave‑safe bowl. Microwave on high for 30 seconds, stir, then repeat two more times (total three intervals). The curd should become glossy and start to clump together.

    Time: PT2M

14. Knead and Shape Easy‑Method Mozzarella

    Wear gloves, fold the curd on itself repeatedly until smooth. Form into a ball, then wrap in plastic wrap and place in a small bowl.

    Time: PT5M

15. Chill

    Refrigerate both mozzarella balls for at least 4 hours. Flip the easy‑method ball halfway through for even firmness.

    Time: PT4H

    Temperature: 4°C

Nutrition Facts

Calories

80

Protein

6 g

Carbohydrates

1 g

Fat

6 g

Fiber

0 g