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How to Make Your Own Mozzarella

How to Make Your Own Mozzarella


You can make your own mozzarella cheese at home

The finished mozzarella cheese should be shaped into a ball.

Make Cheese Curds. The first step in making your own mozzarella cheese from scratch is to turn milk into cheese curds. Here is our homemade mozzarella recipe; it will walk you through the cheese-curd making process.

(Credit: Flickr/ilovebutter)

Cut the Curds. When you reach the point in the recipe where your cheese curds have set into a soft, custard-like consistency, cut a cross-hatch pattern into the curds using a long, sharp knife.

(Credit: Flickr/Rebecca Siegel)

Cook the Curds. Then, cook your curds to 105 degrees before draining of the liquid whey.

(Credit: Flickr/Deb Deppeler)

Heat the Curds. Once your cheese curds are cooked and drained, heat them until they can be stretched. You can even heat them in the microwave in 30-second intervals. You want to bring the curds to an internal temperature around 135 degrees.

(Credit: Flickr/The Keenes (aka Meechie)

Stretch the Mozzarella. Salt, stretch, and fold your cheese curds until they start to tighten and develop a glossy appearance. Then roll the cheese into the desired size ball and store in the refrigerator (wrapped tightly in plastic wrap) for up to a week.

(Credit: Flickr/Caspar Diederik)

Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.


Homemade Mozzarella is a dangerous thing

Update: Our recipe for Mozzarella was featured in the Cookbook – Top Up-voted Recipes from Reddit.
Knowing how to make make your own homemade mozzarella is up there with homemade bread, butter and aioli as some of the most dangerous things to know how to make in your kitchen. Not only is it really easy to make, it doesn’t last long enough on the table to worry about how to store them. In our modern world, mozzarella is so ubiquitous that it never crossed my mind that it would be easy to make and less than half the cost of store bought mozzarella.

Fresh Homemade Mozzarella

You will need a gallon (3.8 litres) of full fat milk to make just about 1.3lbs (590g) of fresh mozzarella. I picked up a gallon of milk for $2.99 and the cheapest fresh mozzarella I could find was about $7 for a pound. Including the other ingredients, it still works out at less than half the price for making your own. Even if you bought a gallon of organic milk it would still be a little bit cheaper than standard mozzarella, and way less than organic mozzarella. Though cost wasn’t the real reason I decided to make my own mozzarella, it was for the challenge, but I was really surprised at how easy the process was. It took me less than 30 minutes to make, but now I now what I’m doing, I think it would take less than 15 minutes to make. This is going to be a really dangerous skill to know.

The only tricky thing to making cheese is finding the other ingredients, rennet and citric acid. Citric acid should be fairly easy to find, but I searched all over town for rennet and couldn’t find it anywhere. You may come across junket rennet, but it isn’t suitable for making cheese, only a type of dessert. Eventually I found a few on-line retailers that sold rennet and bought some Fromase Vegetarian Rennet tablets. Animal rennet is still available if you really want, but the vegetarian version works just as well. Depending on what brand of rennet you buy, will depend on how much you need for each batch of cheese, but the instructions should tell you how much to each per gallon of milk.


Homemade Mozzarella is a dangerous thing

Update: Our recipe for Mozzarella was featured in the Cookbook – Top Up-voted Recipes from Reddit.
Knowing how to make make your own homemade mozzarella is up there with homemade bread, butter and aioli as some of the most dangerous things to know how to make in your kitchen. Not only is it really easy to make, it doesn’t last long enough on the table to worry about how to store them. In our modern world, mozzarella is so ubiquitous that it never crossed my mind that it would be easy to make and less than half the cost of store bought mozzarella.

Fresh Homemade Mozzarella

You will need a gallon (3.8 litres) of full fat milk to make just about 1.3lbs (590g) of fresh mozzarella. I picked up a gallon of milk for $2.99 and the cheapest fresh mozzarella I could find was about $7 for a pound. Including the other ingredients, it still works out at less than half the price for making your own. Even if you bought a gallon of organic milk it would still be a little bit cheaper than standard mozzarella, and way less than organic mozzarella. Though cost wasn’t the real reason I decided to make my own mozzarella, it was for the challenge, but I was really surprised at how easy the process was. It took me less than 30 minutes to make, but now I now what I’m doing, I think it would take less than 15 minutes to make. This is going to be a really dangerous skill to know.

The only tricky thing to making cheese is finding the other ingredients, rennet and citric acid. Citric acid should be fairly easy to find, but I searched all over town for rennet and couldn’t find it anywhere. You may come across junket rennet, but it isn’t suitable for making cheese, only a type of dessert. Eventually I found a few on-line retailers that sold rennet and bought some Fromase Vegetarian Rennet tablets. Animal rennet is still available if you really want, but the vegetarian version works just as well. Depending on what brand of rennet you buy, will depend on how much you need for each batch of cheese, but the instructions should tell you how much to each per gallon of milk.


Homemade Mozzarella is a dangerous thing

Update: Our recipe for Mozzarella was featured in the Cookbook – Top Up-voted Recipes from Reddit.
Knowing how to make make your own homemade mozzarella is up there with homemade bread, butter and aioli as some of the most dangerous things to know how to make in your kitchen. Not only is it really easy to make, it doesn’t last long enough on the table to worry about how to store them. In our modern world, mozzarella is so ubiquitous that it never crossed my mind that it would be easy to make and less than half the cost of store bought mozzarella.

Fresh Homemade Mozzarella

You will need a gallon (3.8 litres) of full fat milk to make just about 1.3lbs (590g) of fresh mozzarella. I picked up a gallon of milk for $2.99 and the cheapest fresh mozzarella I could find was about $7 for a pound. Including the other ingredients, it still works out at less than half the price for making your own. Even if you bought a gallon of organic milk it would still be a little bit cheaper than standard mozzarella, and way less than organic mozzarella. Though cost wasn’t the real reason I decided to make my own mozzarella, it was for the challenge, but I was really surprised at how easy the process was. It took me less than 30 minutes to make, but now I now what I’m doing, I think it would take less than 15 minutes to make. This is going to be a really dangerous skill to know.

The only tricky thing to making cheese is finding the other ingredients, rennet and citric acid. Citric acid should be fairly easy to find, but I searched all over town for rennet and couldn’t find it anywhere. You may come across junket rennet, but it isn’t suitable for making cheese, only a type of dessert. Eventually I found a few on-line retailers that sold rennet and bought some Fromase Vegetarian Rennet tablets. Animal rennet is still available if you really want, but the vegetarian version works just as well. Depending on what brand of rennet you buy, will depend on how much you need for each batch of cheese, but the instructions should tell you how much to each per gallon of milk.


Homemade Mozzarella is a dangerous thing

Update: Our recipe for Mozzarella was featured in the Cookbook – Top Up-voted Recipes from Reddit.
Knowing how to make make your own homemade mozzarella is up there with homemade bread, butter and aioli as some of the most dangerous things to know how to make in your kitchen. Not only is it really easy to make, it doesn’t last long enough on the table to worry about how to store them. In our modern world, mozzarella is so ubiquitous that it never crossed my mind that it would be easy to make and less than half the cost of store bought mozzarella.

Fresh Homemade Mozzarella

You will need a gallon (3.8 litres) of full fat milk to make just about 1.3lbs (590g) of fresh mozzarella. I picked up a gallon of milk for $2.99 and the cheapest fresh mozzarella I could find was about $7 for a pound. Including the other ingredients, it still works out at less than half the price for making your own. Even if you bought a gallon of organic milk it would still be a little bit cheaper than standard mozzarella, and way less than organic mozzarella. Though cost wasn’t the real reason I decided to make my own mozzarella, it was for the challenge, but I was really surprised at how easy the process was. It took me less than 30 minutes to make, but now I now what I’m doing, I think it would take less than 15 minutes to make. This is going to be a really dangerous skill to know.

The only tricky thing to making cheese is finding the other ingredients, rennet and citric acid. Citric acid should be fairly easy to find, but I searched all over town for rennet and couldn’t find it anywhere. You may come across junket rennet, but it isn’t suitable for making cheese, only a type of dessert. Eventually I found a few on-line retailers that sold rennet and bought some Fromase Vegetarian Rennet tablets. Animal rennet is still available if you really want, but the vegetarian version works just as well. Depending on what brand of rennet you buy, will depend on how much you need for each batch of cheese, but the instructions should tell you how much to each per gallon of milk.


Homemade Mozzarella is a dangerous thing

Update: Our recipe for Mozzarella was featured in the Cookbook – Top Up-voted Recipes from Reddit.
Knowing how to make make your own homemade mozzarella is up there with homemade bread, butter and aioli as some of the most dangerous things to know how to make in your kitchen. Not only is it really easy to make, it doesn’t last long enough on the table to worry about how to store them. In our modern world, mozzarella is so ubiquitous that it never crossed my mind that it would be easy to make and less than half the cost of store bought mozzarella.

Fresh Homemade Mozzarella

You will need a gallon (3.8 litres) of full fat milk to make just about 1.3lbs (590g) of fresh mozzarella. I picked up a gallon of milk for $2.99 and the cheapest fresh mozzarella I could find was about $7 for a pound. Including the other ingredients, it still works out at less than half the price for making your own. Even if you bought a gallon of organic milk it would still be a little bit cheaper than standard mozzarella, and way less than organic mozzarella. Though cost wasn’t the real reason I decided to make my own mozzarella, it was for the challenge, but I was really surprised at how easy the process was. It took me less than 30 minutes to make, but now I now what I’m doing, I think it would take less than 15 minutes to make. This is going to be a really dangerous skill to know.

The only tricky thing to making cheese is finding the other ingredients, rennet and citric acid. Citric acid should be fairly easy to find, but I searched all over town for rennet and couldn’t find it anywhere. You may come across junket rennet, but it isn’t suitable for making cheese, only a type of dessert. Eventually I found a few on-line retailers that sold rennet and bought some Fromase Vegetarian Rennet tablets. Animal rennet is still available if you really want, but the vegetarian version works just as well. Depending on what brand of rennet you buy, will depend on how much you need for each batch of cheese, but the instructions should tell you how much to each per gallon of milk.


Homemade Mozzarella is a dangerous thing

Update: Our recipe for Mozzarella was featured in the Cookbook – Top Up-voted Recipes from Reddit.
Knowing how to make make your own homemade mozzarella is up there with homemade bread, butter and aioli as some of the most dangerous things to know how to make in your kitchen. Not only is it really easy to make, it doesn’t last long enough on the table to worry about how to store them. In our modern world, mozzarella is so ubiquitous that it never crossed my mind that it would be easy to make and less than half the cost of store bought mozzarella.

Fresh Homemade Mozzarella

You will need a gallon (3.8 litres) of full fat milk to make just about 1.3lbs (590g) of fresh mozzarella. I picked up a gallon of milk for $2.99 and the cheapest fresh mozzarella I could find was about $7 for a pound. Including the other ingredients, it still works out at less than half the price for making your own. Even if you bought a gallon of organic milk it would still be a little bit cheaper than standard mozzarella, and way less than organic mozzarella. Though cost wasn’t the real reason I decided to make my own mozzarella, it was for the challenge, but I was really surprised at how easy the process was. It took me less than 30 minutes to make, but now I now what I’m doing, I think it would take less than 15 minutes to make. This is going to be a really dangerous skill to know.

The only tricky thing to making cheese is finding the other ingredients, rennet and citric acid. Citric acid should be fairly easy to find, but I searched all over town for rennet and couldn’t find it anywhere. You may come across junket rennet, but it isn’t suitable for making cheese, only a type of dessert. Eventually I found a few on-line retailers that sold rennet and bought some Fromase Vegetarian Rennet tablets. Animal rennet is still available if you really want, but the vegetarian version works just as well. Depending on what brand of rennet you buy, will depend on how much you need for each batch of cheese, but the instructions should tell you how much to each per gallon of milk.


Homemade Mozzarella is a dangerous thing

Update: Our recipe for Mozzarella was featured in the Cookbook – Top Up-voted Recipes from Reddit.
Knowing how to make make your own homemade mozzarella is up there with homemade bread, butter and aioli as some of the most dangerous things to know how to make in your kitchen. Not only is it really easy to make, it doesn’t last long enough on the table to worry about how to store them. In our modern world, mozzarella is so ubiquitous that it never crossed my mind that it would be easy to make and less than half the cost of store bought mozzarella.

Fresh Homemade Mozzarella

You will need a gallon (3.8 litres) of full fat milk to make just about 1.3lbs (590g) of fresh mozzarella. I picked up a gallon of milk for $2.99 and the cheapest fresh mozzarella I could find was about $7 for a pound. Including the other ingredients, it still works out at less than half the price for making your own. Even if you bought a gallon of organic milk it would still be a little bit cheaper than standard mozzarella, and way less than organic mozzarella. Though cost wasn’t the real reason I decided to make my own mozzarella, it was for the challenge, but I was really surprised at how easy the process was. It took me less than 30 minutes to make, but now I now what I’m doing, I think it would take less than 15 minutes to make. This is going to be a really dangerous skill to know.

The only tricky thing to making cheese is finding the other ingredients, rennet and citric acid. Citric acid should be fairly easy to find, but I searched all over town for rennet and couldn’t find it anywhere. You may come across junket rennet, but it isn’t suitable for making cheese, only a type of dessert. Eventually I found a few on-line retailers that sold rennet and bought some Fromase Vegetarian Rennet tablets. Animal rennet is still available if you really want, but the vegetarian version works just as well. Depending on what brand of rennet you buy, will depend on how much you need for each batch of cheese, but the instructions should tell you how much to each per gallon of milk.


Homemade Mozzarella is a dangerous thing

Update: Our recipe for Mozzarella was featured in the Cookbook – Top Up-voted Recipes from Reddit.
Knowing how to make make your own homemade mozzarella is up there with homemade bread, butter and aioli as some of the most dangerous things to know how to make in your kitchen. Not only is it really easy to make, it doesn’t last long enough on the table to worry about how to store them. In our modern world, mozzarella is so ubiquitous that it never crossed my mind that it would be easy to make and less than half the cost of store bought mozzarella.

Fresh Homemade Mozzarella

You will need a gallon (3.8 litres) of full fat milk to make just about 1.3lbs (590g) of fresh mozzarella. I picked up a gallon of milk for $2.99 and the cheapest fresh mozzarella I could find was about $7 for a pound. Including the other ingredients, it still works out at less than half the price for making your own. Even if you bought a gallon of organic milk it would still be a little bit cheaper than standard mozzarella, and way less than organic mozzarella. Though cost wasn’t the real reason I decided to make my own mozzarella, it was for the challenge, but I was really surprised at how easy the process was. It took me less than 30 minutes to make, but now I now what I’m doing, I think it would take less than 15 minutes to make. This is going to be a really dangerous skill to know.

The only tricky thing to making cheese is finding the other ingredients, rennet and citric acid. Citric acid should be fairly easy to find, but I searched all over town for rennet and couldn’t find it anywhere. You may come across junket rennet, but it isn’t suitable for making cheese, only a type of dessert. Eventually I found a few on-line retailers that sold rennet and bought some Fromase Vegetarian Rennet tablets. Animal rennet is still available if you really want, but the vegetarian version works just as well. Depending on what brand of rennet you buy, will depend on how much you need for each batch of cheese, but the instructions should tell you how much to each per gallon of milk.


Homemade Mozzarella is a dangerous thing

Update: Our recipe for Mozzarella was featured in the Cookbook – Top Up-voted Recipes from Reddit.
Knowing how to make make your own homemade mozzarella is up there with homemade bread, butter and aioli as some of the most dangerous things to know how to make in your kitchen. Not only is it really easy to make, it doesn’t last long enough on the table to worry about how to store them. In our modern world, mozzarella is so ubiquitous that it never crossed my mind that it would be easy to make and less than half the cost of store bought mozzarella.

Fresh Homemade Mozzarella

You will need a gallon (3.8 litres) of full fat milk to make just about 1.3lbs (590g) of fresh mozzarella. I picked up a gallon of milk for $2.99 and the cheapest fresh mozzarella I could find was about $7 for a pound. Including the other ingredients, it still works out at less than half the price for making your own. Even if you bought a gallon of organic milk it would still be a little bit cheaper than standard mozzarella, and way less than organic mozzarella. Though cost wasn’t the real reason I decided to make my own mozzarella, it was for the challenge, but I was really surprised at how easy the process was. It took me less than 30 minutes to make, but now I now what I’m doing, I think it would take less than 15 minutes to make. This is going to be a really dangerous skill to know.

The only tricky thing to making cheese is finding the other ingredients, rennet and citric acid. Citric acid should be fairly easy to find, but I searched all over town for rennet and couldn’t find it anywhere. You may come across junket rennet, but it isn’t suitable for making cheese, only a type of dessert. Eventually I found a few on-line retailers that sold rennet and bought some Fromase Vegetarian Rennet tablets. Animal rennet is still available if you really want, but the vegetarian version works just as well. Depending on what brand of rennet you buy, will depend on how much you need for each batch of cheese, but the instructions should tell you how much to each per gallon of milk.


Homemade Mozzarella is a dangerous thing

Update: Our recipe for Mozzarella was featured in the Cookbook – Top Up-voted Recipes from Reddit.
Knowing how to make make your own homemade mozzarella is up there with homemade bread, butter and aioli as some of the most dangerous things to know how to make in your kitchen. Not only is it really easy to make, it doesn’t last long enough on the table to worry about how to store them. In our modern world, mozzarella is so ubiquitous that it never crossed my mind that it would be easy to make and less than half the cost of store bought mozzarella.

Fresh Homemade Mozzarella

You will need a gallon (3.8 litres) of full fat milk to make just about 1.3lbs (590g) of fresh mozzarella. I picked up a gallon of milk for $2.99 and the cheapest fresh mozzarella I could find was about $7 for a pound. Including the other ingredients, it still works out at less than half the price for making your own. Even if you bought a gallon of organic milk it would still be a little bit cheaper than standard mozzarella, and way less than organic mozzarella. Though cost wasn’t the real reason I decided to make my own mozzarella, it was for the challenge, but I was really surprised at how easy the process was. It took me less than 30 minutes to make, but now I now what I’m doing, I think it would take less than 15 minutes to make. This is going to be a really dangerous skill to know.

The only tricky thing to making cheese is finding the other ingredients, rennet and citric acid. Citric acid should be fairly easy to find, but I searched all over town for rennet and couldn’t find it anywhere. You may come across junket rennet, but it isn’t suitable for making cheese, only a type of dessert. Eventually I found a few on-line retailers that sold rennet and bought some Fromase Vegetarian Rennet tablets. Animal rennet is still available if you really want, but the vegetarian version works just as well. Depending on what brand of rennet you buy, will depend on how much you need for each batch of cheese, but the instructions should tell you how much to each per gallon of milk.