Learn how to make your very own fresh Mozzarella Cheese right in your own kitchen!
Is there really anything better than a fresh loaf of Crusty French Bread with a few slices of homemade Mozzarella cheese on top? Never tried it, well, it’s worth trying, at least once in your life.
This recipe is a bit a kin to making your own bread. It takes a bit of time and slower time of year to really enjoy it, but I highly recommend knowing how to making your own cheese. This Mozzarella Cheese recipe is one to print off, give it a try and say you’ve made your own fresh Mozzarella!
The outcome of this homemade mozzarella cheese recipe is so delicious and perfectly savory! You’ll want to make it for everyone you know! Cheese making can be easier than you think – even on the first try!
(This post may contain affiliate links which means I make a small commission at no extra cost to you.)
*Faith that with a little practice, you, too, can partake in cheesemaking and make your own mozzarella cheese!
FIRST things FIRST- clean your working space (counter, sink, hands, pots, utensils really, really well. Plus, make sure to have paper towels on hand)
Get your thermometer ready to work!
Fill your stainless steel pot with your 1 gallon of milk
Dissolve 1/4 of the rennet tablet into 1/4 cup of warm water and stir.
Put on a burner at medium-low, so to slowly increase the temperature of the milk to 91-95 degrees Fahrenheit.
Once the milk has reached this temperature, add in your 1.5 teaspoons of citric acid. Stir slowly for about 30 sec.- 1 min. You will notice the milk start to curdle and that’s exactly what you want to see.
Remove the pot from heat and slowly stir in the dissolved rennet mixture (the rennet and water). Making sure to reach the bottom of the pot – for about 30 sec. to 1 min.
Place the lid on the pot and set your timer for 25 minutes.
While you wait, heat up 1 cup of water and 1/2 cup of sea salt on the stove. Bring to a boil, dissolve the salt and then cool down in the fridge. This will be for cheese brine for later.
After 25 minutes, remove the lid and you should see 2 things: the watery hot whey and the forming curd. (You know like Little Miss Muffet) ;)?
Take a clean butter knife and slice the curds into squares. This grid-like pattern just makes the curds easier to remove.
Prepare your stainless steel strainer by placing it inside a bowl and covering it with cheesecloth.
Use your slotted spoon to scoop the curds into your strainer, covered in cheesecloth. Try to drain as much of the whey out before placing it in the strainer.
Tie up the cheesecloth hang up (using a cupboard handle or knob) so the whey can seep out for about 30 -45 minutes. I use our banana hook that’s up underneath our cupboard to hang my cheese cloth ball on.
After the whey is pretty drained out, remove the cheese from the cloth into a bowl. Gently breaking it up so it looks like cottage cheese.
I’m not a huge fan of the microwave if I can help it, but using the microwave to get the cheese hot is an option.
Boiling Water Method: Boil up 1 quart of hot water to 170 degrees F and pour it around the edges of the cheese to heat it up, 1 cup at a time. Mixing and stretching with your hands or a clean wooden spoon. Kneading like bread. Pour out the access water and add more hot water to keep melting down the cheese until it is smooth and shiny. This technique of stretching can be seen here! You may be tough, but it’s going to get hot for your hands, so some folks like to use these thermo gloves.
Microwave method: Heat the cheese for 1 minute in a microwave safe bowl. You want to melt the cheese down a bit, so we can start to pull and stretch it. Once out from the microwave, stretch and pull with your hands (like your kids do with their slime) or use a clean wooden spoon to work with. Microwave for 35 sec again, stretch, pull and smoothen. Repeat until you’ve found the right consistency (shiny and smooth)
For the classic look of a smooth mozzarella ball, you can mold the cheese into large balls or smaller balls. You can also make a loaf or strings. Once you shape the cheese, place it in the cool water+salt mixture that you made while you were waiting for the milk to curdle back in step #7. You can add a bit of ice to cool this water down if it is still room temp- we want it cool.
To store, pour a cup of brine water in a ziplock bag or an airtight container with the cheese to keep it from spoiling. Your new mozzarella is good in the fridge for up to 1 week. You’ll know if the cheese has gone bad if it smells like rotten milk. Toss it to your chickens. 😉
Off I go to smoke my new mozzarella cheese! Enjoy your fresh cheese!
Mix together the olive oil, garlic, herbs and salt and pepper flakes, add your fresh Mozzarella Balls and stir to fully coat. Allow to marinate for an hour or longer. The longer they marinate, the better the flavors will be incorporated. Store in the refrigerator in an airtight container for up to 5 days.
Making your own cheese at home is like making your own bread at home. It does take a bit more time, then it does to run to the store. But the taste is untouchable! There are no preservatives and you know exactly which ingredients are going into making your cheese.
Almost any kind of milk can be used. We just prefer whole milk, ourselves. Pasteurized milk is also fine to use, but make sure that it is not ultra hight temperature (UHT) pasteurized. The proteins in the UHT milk have lost their ability to set into curds.
If you have a health food store near buy, they will likely carry rennet. If not, you can also find rennet online.
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