Making fresh mozzarella at home is easier than you might think, and the results are absolutely divine! There’s something truly magical about transforming just a few simple ingredients into creamy, delicious cheese that tastes infinitely better than anything you’ll find at the grocery store. This classic Italian cheese has been a staple of Mediterranean cuisine for centuries, and once you master this technique, you’ll understand why.
Fresh mozzarella is incredibly versatile. Use it in creamy pasta dishes, pair it with ripe tomatoes and basil for a simple Caprese salad, or enjoy it on its own with a drizzle of quality olive oil. The beauty of homemade mozzarella is that you control the quality of every ingredient, which means you get pure, fresh cheese without any additives or preservatives.
What makes this recipe so special is the simplicity of the ingredients combined with the impressive results. You’re essentially creating an ancient food using milk, rennet, and a little bit of patience. The process is straightforward enough for beginners but rewarding enough that even experienced cheese makers will appreciate it. The key to success is maintaining proper temperatures and not rushing the process.
I love serving fresh mozzarella alongside creamy pasta or incorporating it into chicken alfredo. You can also enjoy it with blistered shishito peppers for a stunning appetizer. For a lighter option, pair it with fresh Greek salad for a complete meal.
According to Serious Eats, understanding the science behind cheese making helps you troubleshoot any issues. The New York Times also offers excellent guidance on achieving the perfect texture. For more detailed techniques, Bon Appétit has wonderful resources on mozzarella making and variations. You can find additional inspiration at Serious Eats’ cheese section and Bon Appétit’s mozzarella collection.
The most important thing to remember is that fresh mozzarella is best enjoyed the day you make it. The cheese is at its creamiest and most flavorful when fresh, though it will keep for a few days stored in the refrigerator. Once you’ve made it once, you’ll be amazed at how simple the process really is, and you’ll likely find yourself making it regularly for special dinners and gatherings.
Ingredients
- 1 gallon of whole milk (preferably not ultra-pasteurized)
- 1.5 teaspoons of liquid rennet (or 1/4 teaspoon of powder rennet)
- 1/4 teaspoon of lipase powder (optional, for more traditional flavor)
- 1.5 teaspoons of salt
- 1/4 teaspoon of white vinegar
- Water for diluting rennet
Instructions
- Pour the milk into a large stainless steel pot and slowly heat it to 90°F, stirring occasionally to ensure even heating. This gentle warming process awakens the milk and prepares it for the cheese-making process.
- While the milk heats, dilute the liquid rennet in 1/4 cup of cool, non-chlorinated water. Stir gently and let it sit for a few minutes. If using powder rennet, dissolve it in cool water first.
- Once the milk reaches 90°F, add the diluted rennet by pouring it into the milk while stirring slowly in an up-and-down motion for about one minute. This distributes the rennet evenly throughout the milk.
- Let the milk sit undisturbed for 5 minutes, allowing the rennet to work its magic and begin coagulating the milk proteins.
- After 5 minutes, test the curd by making a vertical cut with a long knife. If it breaks cleanly, you’re ready to proceed. If it’s too soft, wait another minute and test again.
- Cut the curds into 1/4-inch cubes using a long knife, making horizontal cuts first, then diagonal cuts, creating uniform small pieces. Work slowly and carefully to ensure even-sized curds.
- Slowly heat the curds to 105°F over the course of 5 minutes, stirring gently and constantly. This gradual heating helps firm up the curds and expel whey.
- Once at 105°F, maintain this temperature and continue stirring gently for another 5 minutes. The curds should become slightly firmer and more compact.
- Let the curds settle for 2 minutes, then carefully pour off about half of the whey, being gentle to avoid breaking apart the curds.
- Add 1/4 teaspoon of salt to the curds and stir gently for another minute to distribute it evenly.
- Let the curds settle again for 5 minutes, then drain off the remaining whey through cheesecloth, saving about 1 cup of the whey in a separate container for later use.
- Pour the drained curds into a cheesecloth-lined colander and let them sit for 5 minutes to drain completely.
- Gather the corners of the cheesecloth and hang the bundle to drain for 5-10 minutes until the curds form a solid mass.
- Remove the curds from the cheesecloth and cut them into 1-inch cubes. Place these in a microwave-safe bowl.
- Heat the reserved whey to 90°F in a separate pot (use a thermometer to ensure accuracy).
- Microwave the curds for 1 minute at 50% power, stirring gently halfway through. The curds should become warmer but not so hot that they’re uncomfortable to touch.
- Drain off any liquid and microwave for another minute at 50% power, stirring halfway through. Continue until the curds reach about 105°F.
- Once at temperature, stretch the curds by pulling them gently with your fingers or a spoon. If they break apart, they need more heating; if they stretch smoothly, you’re ready for the final stretch.
- When the curds stretch like taffy, form them into a ball by continuously pulling and folding the cheese onto itself. Work quickly as the cheese cools rapidly.
- Once formed into a smooth ball, place it in a bowl of hot whey (around 185°F) to keep it warm and pliable while you shape the final mozzarella.
- Remove the mozzarella from the hot whey and form it into your desired shape—a ball, braids, or smaller bite-sized portions. Work quickly as the cheese firms up as it cools.
- Place the finished mozzarella in a bowl of ice water to stop the cooking process and set the shape. Leave it there for about 5 minutes.
- Remove the mozzarella from the ice bath and place it on a clean surface to cool completely before serving or storing.
- Store in the refrigerator in a container with a little bit of the reserved whey or salted water to keep it fresh and moist for up to 5 days.
Pro Tips
- The quality of your milk is absolutely crucial to the success of this recipe. Look for milk that hasn’t been ultra-pasteurized, as the high heat used in that process can damage the protein structure needed for proper curd formation. Whole milk works best because the fat content contributes to the creamy texture of the final cheese.
- Rennet is an enzyme that coagulates the milk proteins, causing them to separate from the whey. You can find liquid or powder rennet at most health food stores, cheese-making supply shops, or online retailers. Make sure it’s appropriate for cheese making and not the type used for making junket.
- Temperature control is absolutely essential throughout this process. Invest in a good instant-read thermometer if you don’t already have one. Even small temperature variations can significantly affect your results, so check frequently and adjust your heat accordingly.
- The lipase powder is optional but adds a more traditional, slightly tangy flavor to your mozzarella. If you can’t find it or prefer a milder flavor, simply omit it from the recipe.
- If your curds don’t stretch properly during the final steps, they likely aren’t hot enough. Carefully reheat them in the hot whey until they become pliable again. Conversely, if they’re too hot and start to break apart, let them cool slightly before attempting to stretch them.
- Fresh mozzarella is best enjoyed on the day you make it, while it’s still warm and at its creamiest. However, it will keep in the refrigerator for up to 5 days when stored in a container with a bit of whey or salted water to keep it moist.
- Once you master this basic recipe, you can experiment with flavored mozzarella by adding fresh herbs, sun-dried tomatoes, or other ingredients to the curds before the final stretching.
- Don’t discard the leftover whey! It’s excellent for cooking pasta, making ricotta cheese, or using in bread recipes. Whey can be frozen for up to three months for later use.
- If you’re having trouble with the stretching stage, ensure you’re using the hottest whey possible without burning yourself. The cheese needs to be quite hot to achieve that taffy-like consistency that allows for proper stretching.