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Step-by-Step Instructions
Step 1: Heat the Milk & Add Citric Acid
1️⃣ Pour the gallon of milk into a large pot.
2️⃣ Add the dissolved citric acid and stir gently.
3️⃣ Heat the milk over medium-low heat until it reaches 90°F (32°C).
Step 2: Add Rennet & Form Curds
1️⃣ Turn off the heat and stir in the rennet mixture using an up-and-down motion (not circular).
2️⃣ Cover the pot and let it sit for 5-10 minutes until the milk forms a soft, jelly-like curd.
3️⃣ Use a knife to cut the curd into 1-inch cubes.
Step 3: Cook & Separate the Curds
1️⃣ Heat the curds gently to 105°F (40°C) while stirring slowly.
2️⃣ The curds will begin separating from the whey—once they do, turn off the heat.
3️⃣ Scoop the curds out with a slotted spoon and place them in a microwave-safe bowl.
Step 4: Heat & Stretch the Cheese
1️⃣ Microwave the curds for 30 seconds, then drain off excess whey.
2️⃣ Knead the curds like dough, then microwave again for another 30 seconds.
3️⃣ Repeat once more if needed until the cheese is smooth and stretchy.
Step 5: Season & Shape the Mozzarella
1️⃣ Sprinkle 1 teaspoon of salt over the cheese and knead it in.
2️⃣ Stretch and fold the cheese until it becomes shiny and smooth.
3️⃣ Shape it into a ball and place it in ice water for 5 minutes to set.
Serving & Storage Tips
🥗 Use fresh: Enjoy immediately in salads, sandwiches, or on pizza.
❄️ Store in brine or water: Keep it in the fridge in salted water for up to 5 days.
🧊 Freeze for later: Wrap in plastic and freeze for up to 1 month.
Final Thoughts
Making homemade mozzarella is surprisingly easy and incredibly rewarding. Once you try it, you’ll never go back to store-bought! Whether you’re melting it on pizza, slicing it for a caprese salad, or just enjoying it fresh, this homemade version is guaranteed to impress.
Have you tried making mozzarella at home? Let us know your experience in the comments! 🧀😊
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