Last Updated on May 13, 2024 by Veronica Sparks
Mozzarella cheese is a popular and versatile cheese that can be used in a variety of dishes. Making your own mozzarella cheese at home is a popular natural living practice that allows you to enjoy a fresher taste, control the ingredients used, and even save some money. We’ll walk you through the process of making homemade mozzarella cheese so you can enjoy it in your next fresh salad or delicious Italian feast.
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How to Make Homemade Pantry Staples
You can learn how to make these staple food items in this blog series:
The Biology of Making Cheese
Before we dig into the specifics of homemade mozzarella, let’s talk about the science behind making homemade cheese in general. Cheese-making involves the process of curdling milk and separating the solids (curds) from the liquid (whey).
There are different methods to achieve this curdling process, and one common method is using citric acid, vinegar, or lemon juice. These substances lower the pH of the milk and cause the proteins to coagulate.
Another method involves the use of rennet, an enzyme that helps curdle the milk. The use of rennet often results in a more traditional mozzarella cheese texture and flavor.
Why Make Your Own Mozzarella Cheese?
Fresher Taste
When you make mozzarella cheese at home, you’ll have the freshest-tasting cheese possible. By using high-quality milk and making the cheese soon after it’s obtained, you can enjoy a fresher and more flavorful mozzarella.
Cost Savings
Store-bought mozzarella cheese can be quite expensive, especially if you use it frequently. Making your own mozzarella cheese allows you to save money, as the ingredients required are relatively inexpensive, particularly when purchased in bulk.
You Control the Ingredients
Commercially produced cheeses often contain additives and preservatives. By making your own mozzarella cheese, you can choose high-quality, natural ingredients and avoid any unwanted additives. This gives you control over the quality and source of your cheese.
Building Life Skills
Making mozzarella cheese at home is a fun and educational experience. It allows you to develop valuable culinary skills and learn about the science behind cheese-making. It can be a rewarding hobby that you can share with friends and family!
Equipment You’ll Need to Make Homemade Mozzarella Cheese
To make homemade mozzarella cheese, you’ll need a few tools:
- Large stainless steel pot
- Cooking thermometer
- Slotted spoon
- Large glass bowl (microwave-safe)
- Microwave
- Cheese cutter or cheese knife
- Cheese molds (optional)
- Cheesecloth or butter muslin
- Fine-mesh strainer/colander
Recipe: How to Make Homemade Mozzarella Cheese
Homemade Mozzerella Cheese
Ingredients
- 1 gallon raw or whole milk (avoid ultra-pasteurized milk)
- 1 1/2 tsp citric acid powder
- 1/4 tsp liquid vegetable rennet
- non-iodonized salt (to taste)
- Filtered or distilled water
Instructions
- Pour the milk into a large stainless steel pot and heat it over medium-low heat until it reaches 55°C (130°F), stirring occasionally.
- Dissolve the citric acid in 1/4 cup of cool, non-chlorinated water. Note: You can skip the water and citric acid mixture in favor of 14 tablespoons of vinegar for a more natural recipe.
- Once the milk reaches 55°C (130°F), slowly add the citric acid (or vinegar) solution while stirring gently.
- Continue heating the milk until it reaches 88°C (190°F), stirring occasionally.
- Remove the pot from heat and add the rennet to the milk, stirring gently for about 30 seconds.
- Cover the pot and let it sit undisturbed for 5 minutes.
- After 5 minutes, check for a clean break. Insert a knife or your finger into the curds, and if it comes out clean, you have a good curd formation. If not, let it sit for a few more minutes.
- Cut the curds into 1/2-inch cubes using a curd cutter or a knife.
- Place the pot back on low heat and slowly heat the curds to 105°F (40°C), stirring gently to prevent matting.
- Once the curds reach 105°F (40°C), remove them from heat and continue stirring gently for 5 minutes.
- Transfer the curds to a microwave-safe bowl using a slotted spoon, draining off excess whey.
- Microwave the curds on high for 1 minute.
- Drain off the whey and knead the curds with a spoon or your hands, folding and stretching them until they become smooth and pliable.
- Microwave the curds for an additional 35 seconds and repeat the kneading process.
- Sprinkle non-iodized salt over the cheese and continue kneading until it reaches the desired texture.
- Shape the cheese into a ball or place it in cheese molds if desired.
- Immerse the cheese in a bowl of ice water for about 20 minutes to cool and set.
- Once cooled, store the mozzarella cheese in the refrigerator in an airtight container or wrapped in cheese cloth.
Want to make your cheese-making simpler? Check out the Mozzarella & Ricotta Cheese Making Kit below that contains everything you need to get started (except the milk and the kitchenware!)
Cultures for Health Mozzarella & Ricotta Cheese Making Kit
This 5-piece cheese-making kit includes:
- Cheesecloth
- Vegetable Rennet
- Citric Acid
- Cheese Salt
- Cooking Thermometer
What to Do With Homemade Mozzarella
How to Make String Cheese out of Homemade Mozzarella
To make string cheese from your homemade mozzarella, simply roll the cheese into thin, long strips and twist them into ropes. You can enjoy them as a snack or use them in various recipes.
How to Make Mozzarella Cheese Balls out of Homemade Mozzarella
To make mozzarella cheese balls, divide the cheese into small portions and shape them into balls. These cheese balls can be used in salads, pasta dishes, or served with appetizers.
Related Article: What to Do With All that Basil: How to Make Homemade Pesto (And Preserve it For Months)
How to Shred Homemade Mozzarella Cheese
To shred your homemade mozzarella cheese, place it in the freezer for about 30 minutes until it firms up. Then, use a cheese grater or a cheese shredder to shred the cheese as needed for your recipes.
How to Store Homemade Mozzarella Cheese
To store your homemade mozzarella cheese, place it in an airtight container or wrap it tightly in cheesecloth. Store it in the refrigerator, and it should stay fresh for up to a week.
Can You Save and Use the Whey for Anything?
Yes! The whey that is produced during the cheese-making process can be used in various ways. It can be used as a liquid in bread-making or used as a replacement for water or milk in recipes.
Additionally, whey can be used as a nutritious addition to smoothies or as a cooking liquid for grains like rice or quinoa.
Ready to Make Homemade Mozzarella Cheese?
Making homemade mozzarella cheese is a rewarding and enjoyable process. Not only do you get to experience the satisfaction of creating your own cheese, but you also have control over the ingredients and can enjoy a fresher taste. With a few simple steps and some basic equipment, you can create delicious homemade mozzarella cheese to enjoy in various recipes.
FAQs: How to Make Homemade Mozzarella Cheese
Is it necessary to use non-ultra-pasteurized milk for making mozzarella cheese?
While it is not mandatory, using non-ultra-pasteurized milk often produces better results as ultra-pasteurization can affect the curdling process.
Can I use other types of milk, such as skim or low-fat milk?
While whole milk is commonly used for mozzarella cheese, you can use skim or low-fat milk. However, the texture and flavor of the cheese may differ slightly.
How long does the mozzarella cheese need to cool and set in the ice water bath?
Cooling the mozzarella cheese in an ice water bath for about 20 minutes helps set its shape and improve its texture.
Can I use the whey for making ricotta cheese?
Yes! The whey from mozzarella cheese-making can be used to make ricotta cheese. Simply heat the whey, add some acid (such as lemon juice or vinegar), and follow a ricotta cheese recipe using whey as the base.
How long can I store homemade mozzarella cheese?
Homemade mozzarella cheese can be stored in the refrigerator for up to a week. However, for the best flavor and texture, it is recommended to consume it within a few days.