Homemade Fresh Mozzarella Cheese

Follow our step-by-step guide on how to make Homemade Fresh Mozzarella Cheese.

1. Step 1

   To start your mozzarella-making adventure, grab a small bowl and mix together 1/4 cup of cool water with the liquid rennet until it’s well combined.

2. Step 2

   In another small bowl, take 1/2 cup of cool water and stir in the citric acid until it dissolves completely.

3. Step 3

   Now, pour your raw milk into a large pot and place it over medium heat.

4. Step 4

   Gently stir in the citric acid mixture, allowing the flavors to meld beautifully.

5. Step 5

   Keep an eye on the milk as it heats, stirring occasionally until it reaches a cozy 90°F (32°C), which should take about five minutes.

6. Step 6

   Once it’s warmed up, remove the pot from the heat and carefully stir in the rennet mixture using a figure-8 motion for about 30 seconds.

7. Step 7

   Then, switch to a gentle counterclockwise stir for another 30 seconds to calm the milk.

8. Step 8

   Cover the pot and let it sit for about 5 to 10 minutes, allowing the milk to transform into curd.

9. Step 9

   To check if it’s ready, gently press the edge of the curd with a palette knife or spoon.

10. Step 10

    When the curd is firm enough, take your palette knife and slice it into 3/4-inch cubes, cutting vertically right in the pot.

11. Step 11

    Stir the curds gently, being mindful to keep those lovely cubes mostly intact.

12. Step 12

    Now, it’s time to return the pot to the heat.

13. Step 13

    Cook the curds over medium heat, stirring gently until the temperature reaches 109°F (43°C), which should take around five minutes.

14. Step 14

    Once you’ve reached that perfect temperature, remove the pot from the heat.

15. Step 15

    Using a slotted spoon, ladle the curds into a colander set over a large bowl.

16. Step 16

    Press the curds gently to release the liquid whey, and don’t forget to pour that drained whey back into the pot.

17. Step 17

    Now, let’s heat the whey to 185°F (85°C), which should take about five minutes.

18. Step 18

    Once it’s hot, put on some gloves and take a piece of curd, dipping it into the hot whey for 5 to 10 seconds.

19. Step 19

    This is where the magic happens! Stretch, fold, and knead the curd until it becomes smooth and elastic.

20. Step 20

    If you like, you can knead in some salt and shape the curd into a ball.

21. Step 21

    Repeat this delightful process with the remaining curd.

22. Step 22

    After all that hard work, let your mozzarella cool down, then wrap it tightly in plastic wrap and pop it into the refrigerator.

23. Step 23

    Now, sit back and enjoy the fruits of your labor with your very own homemade mozzarella!.