Homemade Mozzarella Cheese

| 3/15/2019 1:03:00 PM

I'm still on my cheese kick. I've been making easy cheeses and with those successes under my belt I feel I have a right to graduate to something more challenging. Fresh homemade mozzarella cheese is not the easiest cheese to make. Cottage cheese, panir (or paneer), chevre are a lot easier to make at home. However, the flavor of homemade mozzarella cannot be surpassed and, therefore, it is well worth the trouble. I scoured the internet for a good recipe and made all the mistakes so you don't have to. If you follow my suggestions I think you'll be successful.


The difficulty in making homemade mozzarella is not so much in the process itself for the process is quite simple and does not take a lot of special ingredients or supplies. It can be done in a day and you'll be eating mozzarella in a few hours. You don't have to age it for a few months. The difficulty lies in the care that must be taken in adhering to and performing the instructions. Mozzarella is not forgiving like other homemade cheeses. You have to do what you have to do it when you need to do it in the way it needs to be done. As long as you know what you're getting into and are willing to submit to the discipline you will be rewarded. Have I scared you away? Don't be! Let me break it down for you.

Get your supplies all lined up and clean and your ingredients measured out. When you've done that we're ready to proceed.

Homemade Mozzarella Cheese Recipe


• 1-1/2 teaspoons citric acid, dissolved in 1/2 cup cool water
• 1 gallon pasteurized whole milk — not ultra pasteurized
• 1/4 rennet tablet, or 1/4 teaspoon liquid rennet, dissolved in 1/4 cup cool, unchlorinated water
• 1/4 cup cheese salt (sea salt is fine; no additives)

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