Homemade Mozzarella Cheese
How to make homemade mozzarella cheese with simple, easy to follow, step by step instructions and photos.
Servings: 16 servings
Calories: 147kcal
Cost: $3
Equipment
- colander, strainer, or cheese cloth
- instant read or digital thermometer
Ingredients
- 1 gallon whole milk can use 2%, 1% or skim; avoid ultra pasteurized
- ½ cup water divided in half
- 1 ½ teaspoon citric acid powder
- 2 junket brand rennet tablets Or ¼ tablet of non-Junket tablet brands, or ¼ teaspoon liquid rennet.
- 1 teaspoon salt
Instructions
- in a large pot, combine citric acid with ¼ 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).
Notes
Double check that you are not attempting this with ultra high temperature (UHT) pasteurized milk. Pasteurized, and homogenized are both fine.
Hot Water Stretching Method:
At the point where you would microwave, instead heat a pot of water to almost boiling, remove from heat. Press and drain out as much liquid/whey as possible and submerge the tightened ball into the hot water (gloves on!). Stretch, fold, knead a few times. Salt with fine salt, checking that the curds have reached 135°F internally, and tuck into a nice ball. If desired, drop in an ice bath to immediately "set" the cheese, but this is not necessary.
Enjoy!
Nutrition
Serving: 1g | Calories: 147kcal | Carbohydrates: 11g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 249mg | Potassium: 319mg | Sugar: 12g | Vitamin A: 383IU | Calcium: 267mg | Iron: 1mg