Creamy, stretchy, and delicious mozzarella cheese made right in your kitchen with simple ingredients. Perfect for pizzas, salads, and more!
Why You’ll Love This Recipe
- Simple Ingredients – Uses only milk, acid, and salt.
- Fresh & Flavorful – Tastes better than store-bought mozzarella.
- Quick to Make – Ready in less than an hour.
- Customizable – Adjust the salt level or shape to your preference.
- Perfect for Many Dishes – Enjoy in caprese salad, pizza, pasta, or sandwiches.
Ingredients
- 8 cups whole milk (preferably not ultra-pasteurized)
- 7 tablespoons white vinegar or lemon juice
- 1/3 cup salt (optional, for flavor)
Directions
Heat the Milk:
- Pour the milk into a large pot and place over medium heat. Stir occasionally to prevent scorching.
- Heat until the milk reaches 90°F (32°C). If a thermometer isn’t available, warm until it’s lukewarm to the touch.
Add Acid to Form Curds:
- Slowly stir in the white vinegar or lemon juice. Continue stirring gently for about 1 minute.
- Curds should begin forming almost immediately. If not, let the mixture sit undisturbed for 5–10 minutes.
Separate Curds and Whey:
- Line a colander with cheesecloth or a clean kitchen towel and set it over a bowl.
- Carefully ladle the curds into the colander, allowing the whey to drain into the bowl. Let it drain for 10–15 minutes.
Knead and Heat the Curds:
- Transfer the drained curds to a microwave-safe bowl.
- Microwave for 1 minute, then knead the curds (caution: they will be hot).
- Microwave again for 30 seconds and knead. Repeat this process 2–3 times until the cheese is smooth and stretchy.
Season and Shape:
- Knead in the salt, if using, to enhance flavor.
- Shape the cheese into a ball or log. For smaller portions, divide and shape accordingly.
Chill and Store:
- Place the mozzarella in a container with cold water or brine (water mixed with salt) to help it retain shape and texture.
- Store in the refrigerator for up to a week, or enjoy immediately while fresh.
Servings and Timing
- Prep Time: 30 minutes
- Total Time: 45 minutes
- Yields: About 1 pound of mozzarella
- Calories per ounce: Approximately 85 kcal
Variations
- Herbed Mozzarella – Mix in basil, oregano, or garlic powder for extra flavor.
- Smoked Mozzarella – Use a smoking gun or a stovetop smoking method to infuse a smoky taste.
- Burrata-Style – Fill mozzarella balls with a mixture of cream and shredded mozzarella.
- Spicy Mozzarella – Add crushed red pepper flakes for a kick.
- Mini Mozzarella Balls – Shape into bite-sized pieces for easy snacking.
Storage and Reheating
- Refrigeration: Store mozzarella in a bowl of salted water or brine for up to 1 week.
- Freezing: Wrap tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw in the fridge before use.
- Reheating: Briefly soak in warm water to soften before using in recipes.
FAQs
Can I use ultra-pasteurized milk?
No, ultra-pasteurized milk doesn’t curdle properly. Use regular whole milk.
What if my curds don’t form?
Make sure the milk is warm enough and use fresh vinegar or lemon juice.
Can I make mozzarella without a microwave?
Yes! Instead of microwaving, heat the curds in hot (not boiling) water and knead until stretchy.
Why is my mozzarella too soft?
It may have too much moisture. Knead it longer to remove excess whey.
Can I make this recipe with raw milk?
Yes! Raw milk produces excellent mozzarella but should be handled safely.
Is there a vegetarian alternative to rennet-based mozzarella?
Yes, this recipe uses vinegar or lemon juice instead of rennet.
What’s the best way to use fresh mozzarella?
Enjoy it in caprese salad, pasta, pizza, or as a snack with olive oil and balsamic.
Can I add salt to the milk instead of kneading it in later?
It’s best to knead salt into the cheese to avoid interfering with curd formation.
How do I make mozzarella stretchier?
Heating and kneading multiple times helps develop a stretchier texture.
Why does my mozzarella have a grainy texture?
It may have been overworked or not heated evenly. Knead gently and avoid overheating.
Conclusion
Homemade mozzarella is easier than you think and offers a fresh, creamy flavor that beats store-bought cheese. Whether you’re using it for pizza, pasta, or a classic caprese salad, this recipe ensures a delicious and satisfying homemade experience. Enjoy your fresh mozzarella right away or store it for later use!
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Homemade Mozzarella Cheese
- Total Time: 45 minutes
- Yield: About 1 pound of mozzarella 1x
- Diet: Gluten Free
Description
Creamy, stretchy, and delicious mozzarella cheese made right in your kitchen with simple ingredients. Perfect for pizzas, salads, and more!
Ingredients
- 8 cups whole milk (preferably not ultra-pasteurized)
- 7 tablespoons white vinegar or lemon juice
- 1/3 cup salt (optional, for flavor)
Instructions
Heat the Milk:
- Pour the milk into a large pot and place over medium heat. Stir occasionally to prevent scorching.
- Heat until the milk reaches 90°F (32°C). If a thermometer isn’t available, warm until it’s lukewarm to the touch.
2. Add Acid to Form Curds:
- Slowly stir in the white vinegar or lemon juice. Continue stirring gently for about 1 minute.
- Curds should begin forming almost immediately. If not, let the mixture sit undisturbed for 5–10 minutes.
3. Separate Curds and Whey:
- Line a colander with cheesecloth or a clean kitchen towel and set it over a bowl.
- Carefully ladle the curds into the colander, allowing the whey to drain into the bowl. Let it drain for 10–15 minutes.
4. Knead and Heat the Curds:
- Transfer the drained curds to a microwave-safe bowl.
- Microwave for 1 minute, then knead the curds (caution: they will be hot).
- Microwave again for 30 seconds and knead. Repeat this process 2–3 times until the cheese is smooth and stretchy.
5. Season and Shape:
- Knead in the salt, if using, to enhance flavor.
- Shape the cheese into a ball or log. For smaller portions, divide and shape accordingly.
6. Chill and Store:
- Place the mozzarella in a container with cold water or brine (water mixed with salt) to help it retain shape and texture.
- Store in the refrigerator for up to a week, or enjoy immediately while fresh.
Notes
- For extra flavor, use sea salt or add herbs during kneading.
- If the cheese is too firm, microwave it for a few seconds and knead again.
- The leftover whey can be used in soups, smoothies, or bread baking.
- Prep Time: 30 minutes
- Category: Homemade
- Method: Cheese Making
- Cuisine: Italian