A Super Easy Homemade Mozzarella Cheese Recipe

Do you love whipping up gastronomic masterpieces with mozzarella cheese? If you are looking for a way to really take your culinary skills a notch higher, it’s a fantastic idea to know how to make your favorite cheese with your own two hands. Although you will only need to devote about 30 minutes of your time for it, serving homemade mozzarella cheese to your family and friends is worth an accolade for a lifetime!

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Before we take a look at the trouble-free recipe for making mozzarella cheese at home, let us first take a peek at some of the reasons why it’s a great idea to create cheese in your own kitchen:

• Homemade cheese contains no unfavorable ingredients. Want to get shocked? Check out the list of ingredients of your favorite commercial mozzarella cheese. Making cheese at home allows you to opt only for the best ingredients and dodge anything that you don’t want to put in your body.

• It’s a cheap new skill to learn. Unlike other edible commodities you can learn to make at home, learning to whip up you own cheese won’t eat up a huge chunk of your budget. You simply have to provide yourself with a few cooking materials, many of which may already be in your kitchen.

• It lets you become a complete standout. So many people on the planet are head-over-heels in love with mozzarella cheese, but not everyone knows how to make cheese. Knowing the art of making mozzarella cheese by heart allows heads to turn towards your direction the moment you start talking about it.

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• Mozzarella cheese made with your own two hands makes for the perfect gift. Who can say no to mozzarella cheese? You can impress your cheese-loving family and friends by surprising them with homemade mozzarella cheese. It’s a versatile edible gift perfect for various special occasions.

Simply put, knowing how to make mozzarella cheese lets you come up with better treats with mozzarella cheese that everyone will surely rave about!

Already excited to make your first batch of mozzarella cheese and have your loved ones partake in consuming cheese that’s made with a lot of love? Here’s the recipe:


  • 1 gallon of fresh cow’s milk
  • 1 teaspoon of cheese salt
  • 1/4 teaspoon of liquid rennet
  • 1 1/2 teaspoons of powdered citric acid


  1. Dissolve your powdered citric acid in 1/4 cup of cool water. Put aside.
  2. Using a stainless steel pot, slowly heat your milk to 55 °F using low heat. Stir occasionally.
  3. While stirring your milk, slowly add your dissolved citric acid powder into it.
  4. Using medium-low heat, heat your milk to 88 °F. Stir occasionally. You will notice that your milk will thicken just like yogurt.
  5. Grab your liquid rennet and slowly add into your milk, gently stirring. By the way, if you cannot find liquid rennet, you may opt for rennet tablets. Simply follow the conversion directions on the package for you to come up with 1/4 teaspoon of dissolved rennet.
  6. Refrain from stirring your milk after adding your liquid rennet in it. Allow it to heat to 100 °F to 105 °F.
  7. Once you notice that the curdled milk is already breaking up and pulling away from the sides of your stainless steel pot, switch off the heat. However, make sure that the liquid part or whey is already clear and not milky-white. Otherwise, wait for a few more minutes before switching off the heat.
  8. Using a slotted spoon, scoop the curdled milk out of the stainless steel pot and into a bowl.
  9. Allow the curds to cool for a while. Using your hands, squeeze out as much whey as you can. Put aside.
  10. Have your whey heated up to 175 °F.
  11. In the meantime, shape your curds into small balls using your hands.
  12. Put on a pair of rubber gloves, grab a ladle, place a ball of curdled milk in it, then dip in the hot whey for a few seconds. Place on your clean kitchen counter. Using your hands, fold the curd again and again as if you are kneading bread.
  13. Sprinkle some cheese salt and fold repeatedly until the ball already stretches just like taffy.
  14. Repeat the same procedure on the remaining balls.
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