Fresh Mozzarella Cheese Recipe

Get ready to embark on a cheesy adventure with our Fresh Mozzarella Cheese Recipe! Imagine the satisfaction of crafting your very own creamy mozzarella from scratch. Whether you're a cheese enthusiast or just love trying new things in the kitchen, this recipe is sure to delight your taste buds and impress your friends. Say goodbye to store-bought cheese and hello to homemade goodness!

Course Appetizer

Cuisine American

Keyword Homemade Cheese Recipes, Mozzarella Cheese

Prep Time 10

Cook Time 1

Total Time 1 10

Servings lb.

Calories 2286kcal

Author Stacy Williams

Cost $5.00

Equipment

Ingredients

1 gallon Milk Dairy, not plant based
1 ½ tsp. Animal Rennet OR
1 ½ tsp. Vegetable Rennet
1 tsp. Citric Acid Food Grade
¾ c. Non-iodized Salt
1 tbsp Non-iodized Salt Seperated from 3/4 cup
¼ c. Water Cool

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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!

Notes

Nutrition information is auto-calculated. Please use discretion if you follow a special diet.
Mozzarella may be frozen up to 3-months without loss of quality or taste. Frozen cheese will always have a loss in texture upon thawing.

Nutrition