4.5 from 78 votes
Homemade Mozzarella
Learn How to Make Homemade Mozzarella with the easiest mozzarella recipe that transforms whole milk into creamy, fresh cheese at home.
Prep Time
1 hr 30 mins
Cook Time
30 mins
Servings: 12 ounces
Course:
Snacks
Cuisine:
Italian
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
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.