Skip to content

Homemade Mozzarella Cheese

Photo Of Homemade Mozzarella Cheese With Basil And Tomatoes

Lilly Den Farm Mozzarella Cheese


Stainless steel pot
Stainless steel serving spoon
Citric Acid
Liquid rennet


1 1/2 level Tsp. citric acid dissolved in 1/2 cup cool distilled water
1 gal Whole milk
1/4 Tsp. liquid rennet (or 1/4 rennet tablet) diluted in 1/4 cup cool distilled water
1 Tsp. cheese salt (optional)

Mozzarella cheese ingredients


  1. Dissolve citric acid in water and add to cold milk. Mix thoroughly (15 seconds).
  2. Heat the milk to 90°F (over medium-low heat, stirring occasionally). Remove the pot from heat and gently stir in the diluted rennet with an up-and-down motion for 30 seconds. Cover the pot and leave undisturbed for five minutes.
  3. Check the curd. It should look like custard, with a clear separation between the curd and whey (if the curd is too soft or the whey is too milky, let it set for a few more minutes). Cut the curd with a knife that reaches all the way to the bottom of your pot.
  4. Place the pot back on the stove and heat the curds to 105°F, gently moving the curds around with your spoon.
  5. Scoop out the curds with a slotted spoon or drain whey out with a colander. Press the curds gently with your hands, pouring off as much whey as possible. Reserve the whey (you can use the whey for other recipes).
  6. Grab a chunk of crumbs and put it on a flat plate, preferably with raised sides. Sprinkle with a teaspoon of cheese salt and crumble some more.
  7. Microwave until curd reaches 135⁰ or begins to melt.
  8. Wearing gloves, stretch the cheese and form onto a ball.
  9. Place in ice cold water just long enough to get another ball of cheese salted and put into the microwave.
  10. Wrap cheese in plastic wrap tightly to keep the ball shape.
  11. Enjoy the cheese warm, cold, shredded on pizza, in a salad, or however you find it best to enjoy!!
Back To Top