There’s something incredibly satisfying about making cheese from scratch. The first time I made homemade mozzarella, I was shocked at how simple, fun, and rewarding the process was. The result? Warm, silky, stretchy mozzarella that tasted fresher and richer than anything I’d bought from a store. Whether I’m making a caprese salad, homemade pizza, or just enjoying fresh slices with olive oil and salt, this recipe always makes me feel like a kitchen rockstar.
If you’ve ever been curious about making your own cheese, I promise — this mozzarella recipe is approachable, quick, and worth every minute.
Why This Recipe Works
Homemade mozzarella is surprisingly simple, and here’s why this recipe always turns out beautifully:
- Minimal ingredients: Just milk, citric acid, rennet, and salt.
- Fast process: You’ll have fresh cheese ready in under an hour.
- Stretchy and soft: The texture is pillowy and perfect for melting or slicing.
- Customizable salt level: Adjust to taste for different uses.
- Freshness you can’t beat: It tastes cleaner and creamier than anything store-bought.
Ingredients You’ll Need
(Makes about 1 pound of mozzarella | Prep Time: 10 minutes | Cook Time: 30 minutes)
- 1 gallon whole milk (avoid ultra-pasteurized)
- 1 1/2 teaspoons citric acid, dissolved in 1/4 cup water
- 1/4 teaspoon liquid rennet, diluted in 1/4 cup water
- 1 teaspoon kosher salt
How I Make Homemade Mozzarella Cheese (Step-by-Step)
1. Warm the Milk
I pour the milk into a large pot and stir in the dissolved citric acid. I gently heat it over medium heat until it reaches 90°F, stirring occasionally.
2. Add the Rennet
I remove the pot from the heat and stir in the diluted rennet using gentle up-and-down motions. Then I let the milk sit undisturbed for 5-10 minutes until it sets and forms a soft curd.
3. Cut and Heat the Curd
Using a long knife, I cut the curd into small cubes. I return the pot to low heat and slowly warm the curds to 105°F while gently stirring.
4. Drain and Separate
I scoop out the curds with a slotted spoon and transfer them to a microwave-safe bowl, draining off excess whey.
5. Microwave and Stretch
I microwave the curds for 1 minute, then drain off more whey and knead the curds like dough. I repeat microwaving for 30-second intervals until the cheese is hot, smooth, and stretchy.
6. Add Salt and Shape
I sprinkle in the salt, fold, and stretch until glossy and elastic. Then I shape the mozzarella into balls or logs, place them in a bowl of ice water to set, and refrigerate.
My Favorite Tips for Perfect Homemade Mozzarella
- Use high-quality whole milk: The fresher, the better. Avoid ultra-pasteurized milk.
- Don’t rush the process: Gentle heating and stirring are key to smooth curds.
- Drain well but not too dry: Some moisture keeps the mozzarella soft and tender.
- Add salt to taste: I like a little more salt if I’m using it for pizza.
- Enjoy fresh: Mozzarella is at its absolute best on the same day, but it will keep refrigerated for up to 3 days.
What I Serve with Fresh Homemade Mozzarella
The possibilities are endless, but here are some of my favorite ways to enjoy it:
- Sliced with fresh tomatoes, basil, olive oil, and balsamic glaze for a classic caprese salad
- Melted on homemade pizza
- Torn and tossed into pasta salads
- Served on toasted baguette with roasted garlic and olive oil
- Layered in lasagna or baked pasta dishes
FAQs (From My Kitchen to Yours)
Q: Can I use low-fat milk?
A: You can, but the cheese won’t be as rich or creamy. Whole milk is best.
Q: What if my curds don’t set?
A: It’s often due to milk that’s too processed. Make sure to use non-ultra-pasteurized milk, and double-check your rennet strength.
Q: Do I need a microwave?
A: If you don’t have one, you can heat and stretch the curds in hot (not boiling) water instead.
Q: How do I store homemade mozzarella?
A: Store in an airtight container in the fridge, submerged in a bit of whey or lightly salted water to keep it moist.
Why Homemade Mozzarella Deserves a Spot in Your Kitchen
There’s something incredibly rewarding about turning milk into cheese with just a few simple steps. This mozzarella is fresh, soft, and so much better than anything you’ll buy at the store. Plus, the process is fun — a little kitchen magic that always impresses. Whether you’re topping pizza, making salads, or just enjoying it fresh with olive oil and salt, this homemade mozzarella recipe will become one of your favorite kitchen adventures.
Give it a try — I promise it’s easier than you think and totally worth it.
The Ultimate DIY Kitchen Project: Fresh, Creamy Homemade Mozzarella Cheese
Ingredients
- 1 pound of mozzarella curds
- 4 cups of water
- 4 teaspoons of liquid rennet
- 1 teaspoon of kosher salt
Instructions
- Heat 4 cups of water to about 190°F (88°C) in a large pot.
- Add the mozzarella curds to the heated water and stir gently until they start to dissolve.
- Add the liquid rennet and stir for about 30 seconds.
- Remove from heat and let sit for 5-10 minutes until the curds form.
- Cut the curds into small pieces and let them rest for another 5 minutes.
- Gently heat the curds again until they reach 135°F (57°C).
- Using your hands, stretch and knead the curds until they become smooth and elastic.
- Shape the mozzarella into balls and place them in a bowl of ice water to cool.
- Sprinkle with kosher salt before serving.
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