Homemade Mozzarella Magic: A 15-Minute Delight
There’s nothing quite like the fresh, milky richness of homemade mozzarella. Whether you want to elevate your pizza, caprese salad, or just eat it warm and stretchy with a sprinkle of salt, this recipe brings artisanal flavor to your kitchen in minutes!
Ingredients
- 1 gallon whole milk (NOT ultra-pasteurized; raw or low-heat pasteurized is ideal)
- ½ teaspoon citric acid, dissolved in ¼ cup cold water
- ¼ teaspoon liquid rennet, dissolved in ¼ cup cold water
- 1 teaspoon kosher salt (or to taste)
Instructions
1. Heat the Milk
In a large stainless-steel pot, slowly heat the gallon of milk over medium heat to 90°F (32°C). Stir gently to avoid scorching.
2. Add Citric Acid
While the milk is heating, stir in the citric acid solution slowly but thoroughly. This begins the curdling process and helps the cheese develop structure.
3. Add the Rennet
Once the milk reaches 90°F, gently stir in the rennet mixture using an up-and-down motion for about 30 seconds. Stop stirring, then let the milk sit undisturbed for 5 minutes. You’ll notice the curds set with a custard-like texture.
4. Cut the Curd
Once firm, use a long knife to cut the curds into 1-inch cubes, creating a grid pattern.
Gently heat the mixture to 105°F (40°C), stirring slowly. The curds will begin to firm up and separate more from the yellowish whey.
5. Microwave & Stretch
Scoop the curds into a microwave-safe bowl using a slotted spoon.
- Microwave for 1 minute on high. Drain off excess whey.
- Fold and stretch the curds with a spoon or gloved hands.
- Microwave two more times for 30 seconds each, draining and stretching in between.
- Continue stretching until smooth, elastic, and glossy.
6. Salt & Shape
Sprinkle in the kosher salt, and knead gently to incorporate. Shape into balls or logs, or braid it if you’re feeling fancy.
7. Chill
Drop the mozzarella into lukewarm water for 5 minutes, then transfer to an ice water bath for 5–10 minutes to fully set the texture.
Servings
- Yield: About ¾ to 1 pound of fresh mozzarella
- Serves: 6–8 people as part of a dish or platter
Nutrition Estimate (Per 1 oz Serving)
- Calories: ~70
- Protein: ~5g
- Fat: ~5g
- Carbohydrates: ~1g
- Calcium: ~150mg (about 15% DV) Tips & Variations
- Milk matters: Avoid ultra-pasteurized milk—it won’t curd properly.
- No microwave? Heat curds in hot water (170°F/77°C) and stretch manually.
- Add-ins: Mix in herbs (basil, oregano), chili flakes, or garlic before shaping for a flavored cheese.
- Shape it right: Try forming bocconcini (small balls) or string it into mozzarella sticks.
❓ Q&A
Q: Can I make this without rennet?
A: Rennet is essential for the stretchy texture of true mozzarella. You can use vegetarian rennet if you prefer, but lemon juice or vinegar will not give the same results.
Q: How long does homemade mozzarella last?
A: Store in an airtight container with a bit of whey or salted water in the refrigerator for up to 3–4 days. Best enjoyed fresh!
Q: Can I freeze mozzarella?
A: You can freeze it, but the texture may change slightly—becoming crumbly. It’s best used on cooked dishes (like pizza) after freezing.
Serving Ideas
- On a Caprese salad with fresh tomatoes, basil, and balsamic glaze
- Melted over a homemade pizza or lasagna
- Paired with crackers and honey for a sweet-savory snack
- Tossed into a warm pasta primavera