I originally shared this recipe last summer, and thought I’d share it again for those of you who are interested in learning how to make your own mozzarella cheese. It’s really a fun family activity and tastes good too!
A long, long time ago I bought a cheese making kit off of Amazon. And as The Girl and I were cleaning out the kitchen cupboards the other day we came across the box and peaked inside.
Holy Canolies… everything was still in it.
So we she made cheese! Yay!
If you have never made homemade cheese before, don’t freak out. Making cheese really isn’t not that hard. If a teenager can make it all by herself, than so can YOU!
First of all, I would totally recommend buying a kit. That way all you have to do is worry about buying a gallon of milk and following the printed directions. But if you are a rebel, here’s how to make it.
~Mavis
Ingredients
- 1 gallon milk{I used 2% – Make sure your milk is NOT Ultra- Pasteurized}
- 1 1/4 cups cool water {chlorine-free is recommended}
- 1 1/2 tsp. citric acid
- 1/4 rennet tablet
- 1tsp. salt
Supplies
- 1 gallon stainless steel pot
- dairy thermometer
- slotted spoon
- colander
- knife
- glass bowl
How to Make Homemade Mozzarella Cheese
Dissolve 1/4 rennet tablet into 1/4 cup of cool chlorine free water and set aside {FYI – we just used tap water}.
Mix 1 1/2 teaspoons citric acid into 1 cup cool water and pour into your pot and stir like a crazy person.
Pour milk into a large stainless steel pot and heat to 90 degrees while stirring.
Remove the pot for the stove top, add the rennet mixture and stir for about 30 seconds. Then cover the pot and let it sit for 5 minutes undisturbed.
After 5 minutes your mixture should look like floating cottage cheese that has separated a little bit. You will then cut the curd with a knife {like into strips}.
Place your pot back onto the stove top and heat to 105 degrees while slowly moving the curds around with a spoon.
Take the pot off the burner and continue to stir the curds for 3 -4 minutes. Pour off the floating whey and using a slotted spoon to transfer your curds into a large glass bowl {you don’t want a bunch of excess liquid}.
Microwave the curds {in the glass bowl} for 1 minute.
Remove the bowl from the microwave, drain any excess liquid, shape into a ball and add 1 teaspoon of salt.
Place the cheese ball back in the bowl and microwave for another 30 seconds. Drain, stretch cheese {it must be 135 degrees to stretch properly} a few times and form into a log or ball.
Place your cheese ball in cool water and let it sit for 5 minutes. Then place the cheese ball in ice water and let it sit for an additional 15 minutes to cool down.
Eat fresh or wrap in an airtight container {or saran wrap} and place it in the refrigerator for later.
~Mavis
How to Make Homemade Mozzarella Cheese
Ingredients
1 gallon milk{I used 2% – Make sure your milk is NOT Ultra- Pasteurized}
1 1/4 cups cool water {chlorine-free is recommended}
1 1/2 tsp. citric acid
1/4 rennet tablet
1 tsp. salt
Instructions
Dissolve 1/4 rennet tablet into 1/4 cup of cool chlorine free water and set aside {FYI – we just used tap water}.
Mix 1 1/2 teaspoons of citric acid into 1 cup of cool water and pour into your pot and stir like a crazy person.
Pour milk into a large stainless steel pot and heat to 90 degrees while stirring.
Remove the pot for the stove top, add the rennet mixture and stir for about 30 seconds. Then cover the pot and let it sit for 5 minutes undisturbed.
After 5 minutes your mixture should look like floating cottage cheese that has separated a little bit. You will then cut the curd with a knife {like into strips}.
Place your pot back onto the stove top and heat to 105 degrees while slowly moving the curds around with a spoon.
Take the pot off the burner and continue to stir the curds for 3 -4 minutes. Pour off the floating whey and use a slotted spoon to transfer your curds into a large glass bowl {you don’t want a bunch of excess liquid}.
Microwave the curds {in the glass bowl} for 1 minute.
Remove the bowl from the microwave, drain any excess liquid, shape into a ball and add 1 teaspoon of salt.
Place the cheese ball back in the bowl and microwave for another 30 seconds. Drain, stretch cheese {it must be 135 degrees to stretch properly} a few times and form into a log or ball.
Place your cheese ball in cool water and let it sit for 5 minutes. Then place the cheese ball in ice water and let it sit for an additional 15 minutes to cool down.
Eat fresh or wrap in an airtight container {or saran wrap} and place it in the refrigerator for later.
Notes
1 gallon stainless steel pot
dairy thermometer
slotted spoon
colander
knife
glass bowl
Melissa W. says
I bought this kit a couple weeks ago and have been waiting to try it (I just got over being sick) … I think this is on list of items that I want to get to this weekend!!! I’m glad that you had good luck with it!
Mari says
Hello Mavis
Your 2nd ingredient is 1 1/4 cool water. Can you please tell me what that is Is it cups, pints etc? If its cups, how many ounces or mls is a cup by your standards please?
Mavis says
Hi Mari, sorry for the confusion. I fixed it. 1 1/4 cups. 🙂 You can read where the water is used in steps 1 & 2. 🙂
Tai Tai Johnson says
Thanks for reposting, Mavis!!
a couple of questions ::
What is the muslin used for?
I’ve seen a bunch of pins on Pinterest for making mozzarella … And they all say not to use “junket”. Do you know why?
David says
Thanks so much for the recipe. I’ve been wanting to make some mozzarella.
A couple of questions:
1) Do you microwave it to make it easier to work? If not, then what function does that serve?
2) How much cheese does this recipe end up making?
Thanks again!
Mavis says
Hi David, the recipe makes 1 pound of mozzarella. 🙂
Kerry @Coffee With Us 3 says
Heating it in the microwave helps the curds come together.
Ashley says
I bought one of these when you posted it awhile back. I’m giving it as a birthday gift to my husband along with a nice pizza cutter and pizza stone. He could live off pizza, so I thought it would be a useful gift 🙂
Erin M says
Hi Mavis. I have seen this kit and really love the idea of making cheese. I, however, am very anti microwave. Is that step essential? Have you ever tried the recipe without the microwave?
Erin
Mavis says
Hi Erin, I have never tried it without using the microwave. Sorry, I wish I could help. 🙁
chefbna says
If you want people to think you are extra super cheffy- try this when you make your fresh mozzarella- Instead of shaping it into a ball after kneading the extra moisture out, flatten it out into a thin rectangle, and top with some thinly sliced cappacola or salami, and then roll it up. You may need to warm it a bit in the microwave just to seal things up, then chill. When you slice it, you get a really cool looking spiral that is REALLY yummy!
Kerry @Coffee With Us 3 says
I love homemade mozzarella. It is so creamy and wonderful.
Janis says
Ya lost me when it said to microwave.
Joann says
Wow as a cheese lover I do appreciate your kindness in sharing this. Wow and I’m really liking this site.