homemade mozzarella cheese

How to make homemade mozzarella cheese with simple, easy to follow, step by step instructions and photos.

Homemade Mozzarella Cheese

milk

water (divided

citric acid (powder)

salt

in a large pot, combine citric acid with 1/4 cup water and stir until dissolved.

Add gallon of milk, stir, heat to 90°F  using an instant read thermometer; remove pot from heat.

Stir rennet into water until dissolved.

When the milk and citric acid have reached 90°F  degrees (use an instant read thermometer) remove from heat, stir in dissolved rennet until combined, and place a lid on it for 10 minutes. Do not touch or move or remove lid during this time.

After the milk has become coagulated, cut a criss-cross-like pattern/grid pattern through the pot, using a knife or an offset spatula, reaching all the way to the bottom of the pan.

Return the pan to the burner, and heat to 105-106°F  degrees, only barely stirring to disperse heat, and not break up curds. Use an instant read thermometer to determine when the mixture has reached 105°-106°F degrees.

Using a large slotted spoon, or hand held strainer, transfer the curds to a fine mesh strainer or colander to drain. Or pour them over three layers of cheese cloth over a large bowl to catch liquid whey.

Gather the strained curds into a smaller, microwave safe bowl and microwave for 15-20 seconds at 50% power, kneading, folding, stretching, and pouring off excess whey in between burst until internal temperature of curds reach 135°F with an instant thermometer.

Once cheese becomes smooth and shiny, tuck it into a little ball, pinching it neatly underneath itself.

Drop it into an ice bath for 5 minutes (optional).

Creamy, salty, all the best things when it comes to cheese. Learn how to make easy and delicious homemade mozzarella cheese in just 30 minutes.

citric acid

animal rennet

water (divided)

In a small bowl, add the citric acid and 1/4 cup of the water. Stir to dissolve.

In a separate small bowl, mix together the remaining 1/4 cup of water and rennet. Set aside.

Pour the citric acid mixture into a large pot.

Add the milk to the pot and heat over medium, stirring constantly to incorporate the citric acid.

Once the milk and citric acid mixture reaches 100° F, using a digital thermometer, remove the pot from the heat. If you are using a gas stove, it is fine to leave the pot on the burner as long as the flame is off.

Add the rennet/water mixture into the pot of milk. Mix well, making sure to get it all the way to the bottom of the pot, while not agitating it too much. Sometimes I stir clockwise and then quickly switch to counter-clockwise to still the milk. You want the milk to be pretty still for the next step.

Put a lid on the pot and allow it to sit for ten minutes, or until the curds have set. If tak off the lid and it looks like the milk is still pretty watery, you can return the lid and do some other tasks around the kitchen.

Once the curds have set, cut them using a large knife, while making sure to get all the way down to the bottom of the pot. Cut in a grid shape.

Pour the curds and whey into a colander over a pot, straining off the whey. If you aren’t planning to use the whey for anything, you’ll want to save a little bit of the whey for storing the cheese.

Press out any excess whey with your hands.

Continue pressing until all the of the whey is out of the cheese.

Once the ball of cheese forms and the whey is pressed out, dip the cheese back into hot water and stretch it. (You could also heat it up in a microwave.) I usually dunk the cheese into the hot water and stretch, continuing to do this until the cheese because firm and shiny.

Stretch it a few more times and add salt to taste. I like to hold the cheese with one hand and then sprinkle over the salt in another hand. Fold the cheese over, stretch a few times and add more salt.

Roll into balls and use it right away or store for later.

Thank you. I watched your video and finally my mozzarella came together.

It was very nice! Thank you!
Here is a questions that I have ...

How much cheese we can earn per 1 kilogram of milk?

Just want to say thank you! It was greate ...
What are the options we can di with Whey?!

You said to use the whey to store it. How do I go about doing that?

This homemade mozzarella cheese recipe will leave you with a ready-to-use mozzarella cheese in 30 minutes! Learn how to make mozzarella cheese at home and never have to buy it again! Perfect for homemade lasagna, homemade pizza, and more!

tbsp white vinegar ((or lemon juice))

Heat

In a large saucepan, over medium heat, bring the milk to 115°F.

Curdle

Once the milk has reached the desired temperature, turn the heat off and add the acid of your choice. Stir gently for 2-3 minutes until the curds have fully separated from the whey. You&#39;ll be able to see the golden whey and the curds very distinctly. If the whey is still white, add more acid 1 tbsp at a time and continue stirring until it&#39;s golden.

Remove

With a slotted spoon, lift out the curds from the milk and place them in a medium-sized bowl. If the curds are very solid or large, you can cut them into 1&quot; cubes with a sharp knife before lifting them out of the whey.

Squeeze

Once you have the curds removed, you want to start pressing out the whey. You can do this with your hands, or the back of a spoon, but apply pressure in some way to remove the whey.

Add the salt to the pot of whey and heat to 170°F. Once you have removed the whey and the cheese is pressed into a nice ball, lower the ball into a pot of hot whey for about 2-3 minutes to reheat it for stretching. You can also heat the cheese in a microwave for 20 seconds at a time until the cheese reaches a temperature of 170°F.

Stretch

Using a spoon or two, stretch the hot cheese until it&#39;s cool enough to manage with your hands. Stretch only until smooth, you don&#39;t want to overstretch or the cheese will be too hard.

Heat the cheese one last time and form into a smooth ball.

Chill

Use this homemade mozzarella right away. You can also wrap the finished cheese in cling wrap, or place in an air-tight container, and chill if desired.

Store

Store any leftovers for 1-2 weeks in the fridge. Whey can be portioned and frozen for later use in soups, smoothies, or as animal feed (our chickens love it!).

Top 4 homemade mozzarella cheese recipes from across the web

The most viewed homemade mozzarella cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Mozzarella Cheese

Homemade Mozzarella Cheese

Homemade Mozzarella Cheese

Homemade Mozzarella Cheese

Top 4 homemade mozzarella cheese recipes from across the web

The most viewed homemade mozzarella cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Mozzarella Cheese

Homemade Mozzarella Cheese

Homemade Mozzarella Cheese

Homemade Mozzarella Cheese

The most viewed homemade mozzarella cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine