How To Make Homemade Mozzarella CheeseThis post may contain affiliate links. Please see my disclosure policy for more details.
Today I’m going to show you how to make Homemade Mozzarella Cheese. This is yet another recipe that I never thought I’d make, but I’m so glad that I did! I’ve had this on my “to make list” for a couple years now and I figured it was time to get around to it!
I was so intrigued making this cheese. I think it was part science experiment and part recipe! I was also impressed that from start to finish, clean-up included, it took me less than an hour to make! Pretty impressive if you ask me!
Homemade Mozzarella Cheese
- Dissolve the citric acid in 1/4 cup cool water.
- Dissolve the vegetable rennet in 1/4 cup cool water.
- Pour the milk into a stainless steel pot. Gently stir in the citric acid mixture. Over medium to medium-high heat, heat milk to 88° F, continuing to stir. (I used a candy thermometer to check the temperature). Don’t be alarmed when the milk begins to curdle (see photo #2).
- Add the vegetable rennet mixture and stir. When the milk reaches 100-105° F, turn off the heat. Cover with a lid and let sit undisturbed for 5 minutes. (While you’re waiting, bring another pot of water to just below boiling, around 190° F.)
- At this point the curds (white part) should have pulled away from the sides of the pot and you should see a lot of whey (yellowish clear liquid) around the sides (see photo #3). If the whey is still a milky color, cover and wait a few more minutes.
- Ladle the curds (see photo #4) into a strainer and place in the other pot of water (the curds should be submerged in the water). Let the curds sit for 5 minutes. (See photo #5)
- Gently stir the curds under the water. Their internal temperature should be 135° F.
- Ladle the curds onto a cutting board. (The cheese will be warm so be careful not to burn yourself.) Sprinkle the salt and stretch the cheese (which seems more like kneading dough, to me). (See photo #6) It will begin to tighten, and become firm with a glossy sheen.
- Shape the cheese into desired balls, being careful not to over-work the mozzarella.
I know it sounds funny to say, but this cheese tasted just like mozzarella from the store. I felt healthier eating it, though, because I knew it didn’t have all the preservatives that store-bought cheese has. If you have kiddos in your household, that like to experiment, I think they’ll love to make their own cheese. This would definitely be a fun activity for the whole family! One recipe barely put a dent in the supplies I purchased (except for the milk) and I’ll have plenty to make even more yummy mozzarella cheese!
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