Homemade Mozzarella!

Mise en place is always a good place to start! And yes, the wine was essential. For me, not the cheese. 

What was essential for the cheese was Whole Milk, Citric Acid, Rennet (not Junk), and Salt. I used single strength Animal Rennet and Whole Milk. Raw milk works the best in my opinion, but I didn't have any at the time I wanted to make this. Just make sure you are not using Ultra-Pasteurized milk. Normal pasteurized will work though. 

Note: Makes about 1 Pound Mozzarella Cheese
Special Tools or Equipment needed for this recipe: Skimmer or Slotted Spoon, Instant Read Thermometer, Two Gallon Pot, One Gallon Pot, Long Knife/Spatula 

  • 1 Cup Water
  • 1 1/4 Teaspoon Citric Acid
  • 1/4 Cup Water
  • 1/4 Teaspoon Rennet Liquid Rennet
  • 1 Gallon Whole Milk (not ultra-pasteurized)
  • 1 Teaspoon Kosher Salt

  1. Pour Gallon of Milk in A Pot large enough to hold at least two gallons
  2. Dissolve Citric Acid in 1 Cup Water
  3. Dissolve Rennet in 1/4 Cup Water
  4. Add Citric Acid solution to Milk and stir over Medium Heat until a temperature of 90°F is reached
  5. Once 90°F has been reached, remove from heat and stir in Rennet Solution, and continue to stir gently for 30 seconds.
  6. Cover for 5 minutes, or until desired curd is reached. Mine took 8 minutes. 
  7. Then using a knife long enough to reach to the bottom of the pot used, cut the formed Curd into a grid 
  8. Place over Medium Heat and stir gently until a temp of 105°F is reached.
  9. Remove from heat and using a Skimmer or Slotted Spoon separate the Curds from Whey placing the curds in a separate pot. (you will get some residual whey with the curds, this can not be helped and is nothing to worry about)
  10.  Place pot containing Curds over medium heat, and stir gently until a temperature of 135°F is reached.
  11. Remove from heat, sprinkle with Salt, and fold the curds until "cheese" forms. This will not happen instantly, so please have patience.
  12. As soon as the cheese forms, start to stretch it out and fold it. Long stretches and folds make for a better cheese.
  13. The better part of the stretching needs to be done by your bare hands. Only then will you get the "feel" for it, as well as be able to slowly form and fold it in on itself forming a nice Mozzarella ball. So, stretch and form your ball!


Mix 1 Teaspoon of Salt into 1 Cup of Whey
Refrigerate Cheese Ball in Brine until needed.

"Cut this curd into pieces, this is my homemade mozz!"

A slow heat and gentle stir to separate the curds from whey