Have I ever mentioned that I am a pizza snob that absolutely loves pizza? Not only does it have to have the right amount of sauce, but the sauce has to be cooked correctly and there must be the proper amount of cheese on it. I am even really specific about which cheese goes on it. My favorite? This homemade mozzarella cheese recipe.
It isn’t just pizza that I love this homemade cheese recipe on though. It’s amazing in any recipe you use it in and great just for snacking too!
In truth, if you’re making a sandwich, pizza or other recipe that calls for mozzarella, you can’t get much better flavor than you’ll get by using fresh homemade mozzarella.
Homemade Mozarella Cheese Recipe
Fresh mozzarella can be incredibly expensive though per pound. Sure, you can buy the aged stuff on sale, but once you’ve tasted a good homemade mozzarella cheese recipe, you’ll never want to go back to the store bought stuff.
Yes. The difference is that noticeable.
But like I said, fresh mozzarella in the stores can be really expensive which means that making homemade will likely be cheaper for some people.
For others, it may not be.
You’ll need to weigh the costs yourself based on what you pay. If the ingredients are cheaper, it is certainly a great way to save money on groceries.
How to Make Homemade Mozzarella Cheese
If you’ are like I was, learning how to make fresh mozzarella cheese scares the living daylights out of you. There are so many rumors around about how hard cheese is to make, how easy it is to screw up and more.
I look back now and know that they’re all false, but you’re not going to know that until you try! It’s very likely much easier than you think it is!
What Milk Should I Use to Make Fresh Mozzarella?
My family drinks raw milk so when I make my own homemade cheese, I use that. I do skim the cream off it so I can make my homemade butter recipe, but I always make sure to leave a bit of cream in the milk when I’m planning to make cheese.
If you don’t drink raw milk, you can use whole milk or 2%. It does not matter which as either should work just as well.
What Type of Rennet is Best for Homemade Mozzarella Cheese?
For this recipe, you can also use either animal rennet or vegetable rennet.
I personally prefer to use vegetable but I have made it with both. Either way, it turns out great so I would say to just use what you have on hand.
Lastly, this isn’t a thirty minute mozzarella cheese recipe. This is a real and true, takes a bit, fresh mozzarella recipe.
However, it may take longer, but once you’ve made a batch or two, you’ll find that it only takes around an hour to make.
Want to skip to the recipe? Click “jump to recipe” below.
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To start making homemade mozzarella, heat the milk to 55°F over medium heat.
Once it reaches 55°, add the citric acid and stir using the rubber spatula until it is fully dissolved. It shouldn’t take too long for it to dissolve.
After the citric acid is dissolved, slowly bring the milk up to 90°F.
If you need to raise the heat, go ahead but don’t raise it too far. You’ll run the risk of burning it if you do.
Once it reaches 90°F, stir the rennet into the cool water and mix well. Add to the hot milk then stir for 10-15 seconds.
Make sure you’re stirring all the way to the bottom of the pot to avoid the milk scorching on the bottom.
After you have stirred for 10 to 15 seconds, turn the heat off then cover the pot.
Do not touch the pot! Don’t lift the cover, don’t stir, don’t do anything. Forget the pot exists….for five minutes.
At the five minute mark, lift the cover. Your milk/citric acid/rennet mixture should have the consistency of pudding like shown in the photo above.
Congratulations. You just made cheese curds.
Take a sharp kitchen knife and cut your curds into a checkerboard pattern. You probably won’t be able to “see” the pattern at first.
Turn your heat back on and heat everything to 105°F and stir very slowly. The heat will help solidify the curds.
They should end up looking like the photo above.
Once you’ve reached 105°F, use a slotted spoon or skimmer to remove the curds from the liquid that has separated.
Do not toss the liquid. Keep it on the stove for the next step.
Place the cheese curds into a mesh strainer or colander to drain. Be very careful that you don’t squeeze or smash the curds.
Once you have all of the curds removed, turn the heat back on, add 3/4 cup salt and heat the liquid to 175-180°F.
Allow the curds to sit in the colander until they are fully drained.
If you’re having issues with them draining fully, use a spoon or whatever is handy to turn them over.
After the cheese has drained fully and your salted liquid has reached the correct temperature, use the slotted spoon to dip each piece into the salty liquid once allowing it to melt slightly.
You don’t want it all melted, but there should be no resistance if you squeeze the cheese. You want it soft enough to stretch.
Squeeze the cheese. Is that similar to squeeze the Charmin?
After you’ve dipped each piece, put it back in the colander and let it drain again. Taste it and slowly add the 1 tablespoon of extra salt tasting after each pinch.
You don’t have to add the entire tablespoon. Just go until it tastes right.
Stretch your homemade mozzarella cheese until it is shiny and smooth. Once it’s where you want it, form it into a ball.
Dip the cheese ball into an ice bath to cool. Repeat the process with all of the cheese that you have and chill until you’re ready to eat!
See? I told you it wasn’t hard to learn how to make homemade mozzarella cheese! It’s a tedious process but it is oh, so worth it!
This fresh mozzarella cheese recipe is one that I am 100% positive will be going into your tried and true file from the very first time you make it!
One last thing: don’t toss the pot of salty liquid! That is whey! There are a ton of ways to use whey that will save you money!
Looking for more homesteading recipes? Try these:
Skip paying high prices for butter and learn how to make homemade butter instead. This homemade butter recipe is so simple even a child could do it!
Give your sandwich an upgrade with this amazingly easy (and delicious!) homemade mayonnaise recipe! This homemade mayo recipe is just 3 steps to perfection!
Homemade heavy cream is one of the best things you will ever taste! Learn how to make heavy whipping cream at home easily with just a few steps!
Homemade Mozzarella Cheese Recipe
Equipment
- Digital Thermometer
- Skimmer
Ingredients
- 1 gallon Cows Milk
- 1 ½ tsp. animal or vegetable rennet
- 1 tsp. citric acid
- ¾ c. non-iodized salt
- 1 tbsp non-iodized salt
- ¼ c. cool water
Instructions
- In a heavy bottom pot, heat the milk to 55°F over medium heat. Once it reaches 55°F, add the citric acid and stir using the rubber spatula until it is fully dissolved
- Slowly bring the milk up to 90°F. If you need to raise the heat, go ahead but don’t raise it too far. You’ll run the risk of burning it if you do. Once it reaches 90°F, add the rennet to the 1/4 cup cool water then add to the milk. Stir gently for 10 to 15 seconds.
- After you have stirred for 10 to 15 seconds, turn the heat off then cover the pot. Do not touch the pot! Don’t lift the cover, don’t stir, don’t do anything. Forget the pot exists….for five minutes. At the five minute mark, lift the cover. Your milk/citric acid/rennet mixture should have the consistency of pudding
- Take a sharp kitchen knife and cut your curds into a checkerboard pattern. Turn your heat back on and heat everything to 105°F and stir very slowly. The heat will help solidify the curds.
- Once you’ve reached 105°, use a slotted spoon to remove the curds from the liquid that has separated. Place them in a colander to drain. Be very careful that you don’t squeeze or smash the curds. Once you have all of the curds removed, turn the heat back on, add the 3/4 cup salt and heat the liquid to 175-180°F.
- Allow them to sit in the colander until they are fully drained off. If you’re having issues with them draining fully, use a spoon or whatever is handy to turn them over.
- After the cheese has drained fully and your salted liquid has reached the correct temperature, use the slotted spoon to dip each piece into the salty liquid once allowing it to melt slightly until it is easily stretched. After you’ve dipped each piece, put it back in the colander and let it drain again. Taste it and slowly add the 1 tablespoon of extra salt tasting after each pinch. You don’t have to add the entire tablespoon. Just go until it tastes right.
- Stretch your homemade mozzarella cheese until it is shiny and smooth.
- Once it’s where you want it, form it into a ball. Dip the cheese ball into an ice bath to cool. Repeat the process with all of the cheese that you have and chill until you’re ready to eat!
