Description
Making homemade mozzarella cheese is easier than you think! This fresh, creamy mozzarella is perfect for pizza, salads, or just enjoying on its own. With just a few simple ingredients and some patience, you’ll have delicious cheese ready in no time.
Ingredients
Scale
- 1 gallon whole milk (preferably non-ultra-pasteurized)
- 1/4 tablet (1/4 tsp) rennet (or 1/4 tsp liquid rennet, diluted in 1/4 cup water)
- 1/4 cup white vinegar (or lemon juice)
- 1 tsp kosher salt
- 1/4 cup non-chlorinated water (for diluting the rennet)
- 1/4 tsp calcium chloride (optional, but recommended for pasteurized milk)
Instructions
- Prepare the Milk:
- Pour the whole milk into a large pot and heat over medium heat. Stir occasionally to prevent the milk from scorching. Heat until the milk reaches 85°F (29°C).
- Add Calcium Chloride (optional):
- If you’re using pasteurized milk, dilute the calcium chloride in a small amount of water and add it to the milk. Stir gently to mix.
- Add Vinegar or Lemon Juice:
- Slowly add the vinegar (or lemon juice) to the milk while stirring. Let the milk sit for about 5 minutes to allow it to curdle slightly.
- Add Rennet:
- Dilute the rennet in 1/4 cup of non-chlorinated water. Stir the diluted rennet into the milk for about 30 seconds. Then cover the pot and let the milk sit undisturbed for 30-60 minutes at room temperature. The milk will turn into curds and whey, and you’ll be able to cut the curds once they are fully set.
- Cut the Curds:
- Once the curds are fully formed, use a knife or a long spatula to cut the curds into 1/2-inch cubes. Let the curds sit for 5 minutes to firm up.
- Cook the Curds:
- Slowly heat the curds to 105°F (40°C) over low to medium heat. Stir gently to ensure the curds cook evenly. Once the curds have reached 105°F, remove the pot from the heat and let the curds sit for 5 minutes.
- Drain the Whey:
- Using a slotted spoon, transfer the curds to a colander lined with cheesecloth. Let the curds drain for 5 minutes. You can save the whey to use in smoothies or soups.
- Stretch the Mozzarella:
- After draining, transfer the curds to a large bowl. Heat water to about 170°F (77°C) and pour over the curds to warm them. Put on a pair of gloves and begin stretching the curds. Gently pull and fold the curds until they become smooth and elastic, about 10 minutes. If the curds become too stiff, dip them back into the hot water to loosen them up.
- Shape the Mozzarella:
- Once the cheese has reached the desired consistency, shape it into a ball or log. Place the shaped mozzarella into a bowl of ice water to firm up for about 30 minutes.
- Salt the Mozzarella:
- Once the mozzarella has cooled, sprinkle with kosher salt to taste and store it in an airtight container with a little bit of its whey to keep it moist.
Notes
- If you don’t have a thermometer, you can use the touch test: the milk should feel warm but not too hot.
- Fresh mozzarella can be eaten immediately or stored in the fridge for up to 2-3 days. You can also store it in the freezer, but keep in mind the texture may change slightly after thawing.
- The curds must be stretched while they are still warm to get that smooth, elastic texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Cheese, DIY
- Method: Boiling, Stretching
- Cuisine: Italian
Nutrition
- Serving Size: 1 ounce (28g)
- Calories: 85
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 25mg