Description
Learn how to make perfect homemade mozzarella cheese with these expert tips and troubleshooting solutions.
Ingredients
- Fresh whole milk (not ultra-pasteurized)
- Rennet
- Citric acid
- Salt
- Water
Instructions
- Heat milk to correct temperature (never exceed 105°F during curd cooking)
- Add appropriate amount of citric acid
- Add rennet and allow curds to form
- Cut curds and drain whey
- Heat water to 175-185°F for stretching
- Stretch cheese in hot water
- Form into balls and store in cold water or brine
Notes
- Rubbery texture comes from overheating milk or using ultra-pasteurized milk
- Alternative to rennet: use 6 tablespoons lemon juice or white vinegar per gallon of milk
- Store in cold water or brine for 3-5 days
- Best consumed within 24-48 hours
- For proper stretching, maintain pH around 5.2
- Add ¼ teaspoon citric acid to hot water bath if cheese won’t stretch
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Cheese
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 ounce
- Calories: 85
- Sugar: 0g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 20mg
Keywords: homemade mozzarella, fresh cheese, Italian cheese, cheesemaking
