Homemade Mozzarella
User Reviews
4.5
78 reviews
Excellent
Homemade Mozzarella
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Learn How to Make Homemade Mozzarella with the easiest mozzarella recipe that transforms whole milk into creamy, fresh cheese at home.
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Ingredients
- 1 ½ teaspoons citric acid
- ¼ cup (2 fl oz/60 ml) plus ¼ cup (2 fl oz/60 ml) water
- ¼ teaspoon liquid animal rennet
- 1 gallon raw or pasteurized (but not ultra-pasteurized) whole milk
- 4 teaspoons salt, divided
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Notes
- In my experience, liquid animal rennet works the best. If you use Junket brand rennet tablets, you will need 2 whole tablets to form a proper curd (regardless of what the instructions say).
- Don’t attempt to make mozzarella without rennet. You need it to make a proper curd.
- A thermometer, cheesecloth, and clean kitchen rubber gloves are essential for making this recipe.
- Pay careful attention to all of the different temperatures. It may feel fussy at first, but once you try this recipe, you will find that it isn’t as complicated as it seems.
- Is your mozzarella dry and crumbly? You may have stretched it too much. Don’t overstretch your mozzarella curd. Otherwise, it will break the smooth structure of your curd and make your mozzarella very hard and rubbery.
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User Reviews
Overall Rating
4.5
78 reviews
Excellent
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