Homemade Mozzarella Cheese
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Make fresh, homemade mozzarella cheese for a fraction of the cost with no added preservatives or additives.
- 1 gallon whole milk not ultra pasteurized
- 1/2 rennet tablet
- 2 teaspoons citric acid
- 1 teaspoon cheese salt
- 1/4 cup water
- Olive Oil for drizzling
Start by dissolving rennet in 1/4 cup water. Then pour milk into a large non-reactive pot. Place the thermometer in the pan and secure to the side.
Sprinkle citric acid powder over top, store the remainder for later use. Stir dissolved rennet into milk. Stir for one minute. Heat milk to 90 degrees and hold steady at that temp. This was a little more challenging with an electric cooktop than gas, but I got it to work! Do not heat over 90 degrees.
After 5-10 minutes, milk will start to separate, cheese curds from whey. Cheese curds will be a silky, gelatin-like substance. Whey is a liquidy, yellow substance, look around the edge in the picture. Using a large knife, cut curd into a checkerboard pattern with squares equaling 1×1 inches.
Continue to heat milk mixture to 110 degrees for 20 minutes. Be mindful that it does not go over 110 degrees. Cheese will continue to separate.
Line a colander with cheese cloth. Pour mixture into colander to drain. Dump cheese curds into a microwave-safe dish. Discard whey.
Microwave on high for 1 minute. Drain off the whey. Wearing plastic gloves to combat the heat, knead and stretch for 30 seconds. Heat on high for an additional 30 seconds or until it reaches 135 degrees. Curds will be really hot.
Add cheese salt. Wearing plastic gloves will prevent some of the heat from scalding your hands. As much as you can, knead the dough like you would bread. Start to pull and stretch. It might not be stretchy like silly putty, but it will still be okay. Continue to knead and stretch until it is one mass and not falling apart.
Mold into a ball and wrap with plastic wrap. Place in the refrigerator for at least 30 minutes. Remove plastic wrap and place in a bowl. Drizzle with olive oil and Italian breading dip seasoning.
Slice and serve! Enjoy your Homemade Mozzarella Cheese. Cheese will stay fresh for 2 days in the refrigerator, keep covered with olive oil to stay moist.
If you've tried this recipe, come back and let us know how it was!
Calories: 1169kcal | Carbohydrates: 90g | Protein: 59g | Fat: 61g | Saturated Fat: 35g | Cholesterol: 189mg | Sodium: 815mg | Potassium: 2498mg | Sugar: 95g | Vitamin A: 3065IU | Calcium: 2139mg | Iron: 0.6mg