Homemade Mozzarella


Courtesy of Lisa Fain

Fairly difficult

Homemade Mozzarella


For 1 Person(s)


  • 1 1/2 teaspoons citric acid dissolved in 1 c. of water
  • 1 gallons raw or pasteurized (never ultra-pasteurized) milk
  • 1/4 rennet tablet dissolved in ¼ c. of water OR
  • 1/4 teaspoons liquid rennet
  • 1 Salt to taste

Homemade Mozzarella Directions

  1. In a large stainless steel pot, stir the citric acid solution into the milk and heat on medium-low until it reaches 90° on a cheese thermometer or food thermometer that goes below 100°. Remove the pot from the heat and stir in the rennet. Cover the pot and let rest for 10 minutes.
  2. Remove the lid to check whether the curd has set. It should be solid, like tofu. If it’s not set yet, let it rest, covered, a few more minutes. 
  3. Once the curd has set, make lengthwise cuts through the curd, one inch apart. Turn the pot a quarter turn and cut again to achieve a checkered pattern.
  4. Return the pot to the heat and slowly stir over medium-low until it reaches 110°. Remove from the heat and continue to stir 5 more minutes. Pour into a mesh colander placed over the sink to drain the whey.
  5. Fill a large pot with water and heat to 185°. Dip the colander filled with the drained curds into the water for 1 minute, or until the curds reach a temperature of 135°.   
  6. Remove the curds and then knead for 30 seconds to evenly distribute the heat while adding salt to taste. Stretch and pull the curds into long strings, then roll into a ball or log shape. Congratulations, you’ve made fresh mozzarella cheese! Your treasure will keep in the refrigerator for one week, if it lasts that long.

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