Ingredients
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1 gallon whole milk (not ultra-pasteurized)
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1 ½ tsp citric acid dissolved in ¼ cup cool water
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¼ rennet tablet (or ¼ tsp liquid rennet) dissolved in ¼ cup cool water
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1 tsp kosher salt
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Optional: ice water bath (to help firm up the cheese)
Instructions
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Prep the milk: In a large pot, pour in the milk. Slowly heat to 90°F (32°C) over medium heat, stirring gently.
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Add citric acid: Stir in the citric acid solution and mix thoroughly. The milk will begin to curdle.
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Add rennet: Remove from heat. Stir in the rennet solution with an up-and-down motion for about 30 seconds. Let it sit undisturbed for 5–10 minutes until the curd sets.
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Cut the curd: Once set, cut the curd into 1-inch cubes using a long knife.
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Cook the curd: Heat the pot again to 105°F (40°C), gently stirring. Curds will shrink and separate from whey.
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Drain and microwave: Scoop curds into a microwave-safe bowl. Microwave on HIGH for 1 minute. Drain whey, fold cheese over itself with a spoon, and microwave two more times (30 seconds each), draining excess whey each time.
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Stretch and salt: Once hot and stretchy, knead in salt and stretch the cheese until smooth and shiny.
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Shape and chill: Shape into a ball or braid, then chill in an ice bath for 5 minutes to set.
Notes
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For a softer texture, reduce microwave time slightly.
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Store in a brine or lightly salted water in the fridge for up to 5 days.
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Use rubber gloves for hot curds during stretching if needed.
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Great for pizza, sandwiches, or melting on garlic bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Cheese / Appetizer
- Method: Stovetop & Microwave
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 oz (28g)
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 20mg
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