Cheesemaking is easier than you think! With this simple tutorial, you can make your own creamy and delicious mozzarella cheese!
This post may contain affiliate links. Making a purchase through one of these links helps support this blog.
Once you make your own cheese, you’ll have a hard time going back to store bought fresh mozzarella! For the price of a ball of fresh mozzarella, you can buy a gallon of whole milk and make the cheese on your own with the addition of citric acid, rennet, and a little patience. In the end, the wait is worth it.
You get two batches of cheese from one gallon of milk. The cheese is beyond creamy and you’ll take complete satisfaction in knowing you’ve made it yourself. I’ve made about six balls of fresh mozzarella since learning how to make cheese and decided to share how easy it is to make it!
How to Make Your Own Mozzarella
Then, pour the entire gallon of milk into a large pot and stir in the citric acid. Heat the pot on medium heat, stirring occasionally.
Have a cheesemaking thermometer ready in the pot and keep a close watch on the temperature. When the milk reaches 90 degrees, you can stir in the rennet and watch the magic happen! You’ll begin to see the milk start to become curds and separate from the whey.
Remove the pot from the heat and use a slotted spoon to scoop the curds into a microwaveable bowl. Drain any excess whey and heat the curds in the microwave for one minute.
You can use a spoon or your hands (careful because it might be hot) to knead the curbs. You might have to drain off the excess whey again. If the cheese isn’t giving you a good stretch while you knead it, heat it again in the microwave for another 30 seconds.
At this point, you can add salt or even fresh or dry herbs and gently fold it into the cheese. Continue to knead the cheese until it’s smooth. Form it into a ball or loaf shape.
Chill the cheese before serving or wrap it in plastic wrap and refrigerate. The cheese is best when eaten within five days.
- 1 1/2 tsp. citric acid + 1 cup water
- 1/4 rennet tablet (store the rest of your rennet tablets in the freezer), or 1/4 tsp. liquid rennet + 1 cup water
- 1 gallon whole milk
- Optional: salt, herbs
- In a measuring cup or bowl, dissolve citric acid in 1 cup water and set aside.
- Dissolve the rennet in 1 cup water and set aside.
- Pour the entire gallon of milk into a large pot and heat over medium heat.
- Add the citric acid and stir occasionally.
- Using a cheesemaking thermometer, heat the milk and citric acid until it reaches 90ºF.
- Remove pot from heat and stir in the rennet until the milk begins to separate from the whey.
- Use a slotted spoon to spoon the curds into a microwavable bowl and drain off any excess whey.
- Microwave for 1 minute. Then, begin to knead the cheese with a spoon or your hands.
- If the cheese is a little tough to work with, microwave again for another 30 seconds.
- If desired, fold in salt and/or herbs into the cheese.
- Continue to knead the cheese until it's smooth. Then, separate into two pieces and form into balls or loaves.
- Allow cheese to cool. Then, wrap in plastic wrap and store in the fridge up to 5 days.
We turned one of our mozzarella cheeses into Caprese Salad to have with dinner. I’ve also used our homemade cheese on salads and in omelets! It’s so delicious! It’s also really fun to make with kids, so if you need a weekend activity to do with the kiddos, try making cheese!
Did you make your own mozzarella? Share it on social media using the hashtag #livinglavidadiy or #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
PIN FOR LATER