Creamy Homemade Mozzarella: A Cheese Lover’s Dream

Indulge in the luxurious taste of freshly made mozzarella, right in your own kitchen! This simple recipe transforms everyday milk into a silky, stretchy cheese that’s worlds apart from store-bought varieties. Perfect for Caprese salads, pizza toppings, or savoring on its own with a sprinkle of sea salt.

The Magic of Mozzarella Making

Crafting your own mozzarella is a rewarding experience that’s easier than you might think. With just a few specialized ingredients and some patience, you’ll be stretching and shaping your own cheese in no time. The key to success? Starting with the right milk.

Choosing Your Milk: The Foundation of Great Mozzarella

For the best results, seek out non-homogenized, low-temperature pasteurized whole milk. This type of milk retains the protein structures necessary for proper curd formation. Avoid ultra-pasteurized milk at all costs – it simply won’t work for cheese making. If you’re lucky enough to have access to farm-fresh raw milk and are comfortable using it, that’s an excellent option too.

Essential Equipment for Your Cheese-Making Adventure

Before you begin, gather these tools:

• 12-quart stainless steel pot
• Rubber or latex gloves
• Instant-read thermometer
• Fine-mesh strainer
• Measuring spoons
• Liquid measuring cup
• Slotted spoon
• Heat-resistant bowl

Ingredients

• 1 gallon (3.8L) non-homogenized, low-temperature-pasteurized whole milk (see notes)
• 1 1/2 teaspoons citric acid
• 1/4 teaspoon rennet or 1/4 tablet rennet, diluted in 2 tablespoons (30ml) filtered or distilled water
• 1 tablespoon (12g) kosher salt

Mozzarella-Making Magic: Step-by-Step Instructions

1. Pour milk into your stainless steel pot and whisk thoroughly to distribute the butterfat. Sprinkle in the citric acid and stir until completely dissolved.
2. Over medium-low heat, bring the milk to 88°F (31°C), stirring occasionally. This should take about 5 minutes. Add the diluted rennet and stir for 30 seconds. You’ll notice the milk beginning to curdle and separate from the whey. Reduce heat to low and continue heating until the whey reaches 105°F (41°C). Remove from heat and let stand for 5 to 10 minutes.
3. Using your slotted spoon, transfer the curds to a strainer set over a bowl. Press gently to drain excess whey. The curds should form a single mass. Allow to drain for 10 to 15 minutes, until whey is no longer dripping. Transfer the drained curds to a cutting board, slice into 1-inch cubes, and divide into 3 equal portions.
4. Season the remaining whey with 1 tablespoon (12g) kosher salt, stirring well to dissolve. Transfer 1/3 of the whey to a heatproof bowl and set aside.
5. Stovetop Method: Heat the remaining 2/3 of whey to 180°F (82°C) over high heat. Working with one portion of curds at a time, place in a heatproof bowl and cover with hot whey. Wait 15 to 20 seconds until the curd becomes soft, sticky, and starts to clump together.
6. Microwave Method: Place one portion of curds at a time in a microwave-safe dish. Heat on high in 15-second intervals until the curd becomes soft and sticky.
7. For Both Methods: Don your clean rubber gloves. Gently pick up the ball of curds and slowly stretch it apart, allowing gravity to do most of the work. Avoid forcefully tearing or kneading the curds. Continue folding and stretching, reheating as necessary, until the curds become shiny and smooth. This typically takes 2 to 6 stretches.
8. Shape your mozzarella: Fold the curd into a palm-sized mass. Make a C-shape with your thumb and forefinger, then push the curd through to form a sphere. Apply enough pressure to prevent large bubbles from forming under the skin. For smaller portions, create a closed loop with your thumb and forefinger to shape bite-sized bocconcini.
9. Gently place your mozzarella ball(s) into the room-temperature whey and let them rest for 20 to 30 minutes before enjoying. Repeat the process with the remaining portions of curd. For the best flavor and texture, enjoy your homemade mozzarella immediately or within a few hours. If you need to store it, wrap tightly in plastic and follow proper reheating guidelines.

Notes

For successful mozzarella-making, it’s crucial to use the right milk. Contact your dairy provider to confirm the pasteurization temperature of your milk. Ultra-pasteurized milk won’t work, and even some ‘pasteurized’ milks may cause issues. Aim for non-homogenized milk pasteurized at 170°F (77°C) or lower. During the stretching phase, the whey can be quite hot. Protect your hands with clean, heavy rubber gloves or a double layer of latex gloves.

Nutritional Information