How to Make Homemade Mozzarella Cheese

Making fresh homemade mozzarella cheese is by far the easiest cheese I have made. It's unlike any cheese you've tasted from the store.

Making fresh homemade mozzarella cheese is by far the easiest cheese I have made. It’s unlike any cheese you’ve tasted from the store. It also takes the least amount of special equipment. Just a few simple cheesemaking ingredients and a few minutes of time and you’ll be enjoying delicious fresh cheese!

Cheesemaking ingredients

All you need is milk, citric acid, liquid rennet, and cheese salt. You will also need a big heavy stock pot to cook it in and a heatproof bowl to continue to heat it in as you knead it.

Ricki’s Cheesemaking

I learned how to make mozzarella cheese by reading Ricki Carroll’s book, “Cheese Making”.

Any post on this blog may contain affiliate links which pay me a very small commission for items you purchase using the links but costs you nothing extra. 

Cheesemaking supplies

The first thing you need to know about making mozzarella cheese is you need unopened, cold milk, straight from the store. Whole milk is best, but you can make it with lower fat milk, it just won’t have a nice consistency.

I buy my milk to make cheese at Braum’s because they don’t use hormones on their cows. I’m super concerned about the effects of the hormones that are passed on to kids and how it affects their development, so I avoid them as much as possible.

How make homemade mozzarella

One batch of mozzarella cheese, that may be around a pound, takes one gallon of milk.

Before you begin making mozzarella cheese or making cheese of any kind, make sure all of your spoons, pans, bowls and everything that will touch the food is sterilized.

Cheesemaking kit

Homemade Fresh Mozzarella cheese recipe

Homemade Mozzarella Cheese
Delicious, tender, flavorful, soft cheese.
Author: Ricki Carroll
  • 1 ½ teaspoons of citric acid
  • 1 gallon pasteurized whole milk
  • ¼ tsp. liquid rennet
  • 1 tsp. cheese salt
  1. Grab a big ole pot that will hold the gallon and have room leftover, and pour the milk in.
  2. Get a small bowl and add ½ cup cool water and 1 ½ teaspoons of citric acid. Stir until dissolved.
  3. Get another small bowl and add ¼ cup cool water and ¼ teaspoon of rennet. Stir until dissolved.
  4. Heat the milk on low to 55 degrees.
  5. Add citric acid solution while stirring.
  6. Heat the milk to 90 degrees stirring constantly.
  7. Remove the pot from the heat and slowly stir in the diluted rennet with an up and down motion for 30 seconds.
  8. Cover the pot and leave undisturbed for 5 minutes.
  9. Check the curd. It should look like custard, but you should be able to see the thinner whey liquid. It’s almost clear. If the whey liquid is still milky, let it set longer.
  10. Cut the curd into squares with a knife.
  11. Place the pot back on the stove and heat it to 105 degrees gently moving the curds with your spoon.
  12. Remove from heat and continue to stir slowly for 5 minutes.
  13. Scoop out the curds with a slotted spoon and put into a 2-quart microwavable bowl.
  14. Press the curds gently with your hands, pouring off the whey.
  15. Save the whey to use in soups, or other dishes for added nutritional value. We soak our grains in whey to break down the phylates.
  16. Microwave the curds for 1 minute.
  17. Drain the whey again.
  18. Gently fold the cheese over and over like you are kneading bread with your hand or a spoon to distribute the heat.
  19. Microwave two more times for 35 seconds each, draining and kneading after each heating.
  20. Add salt.
  21. Knead quickly until smooth and elastic. When the cheese stretches like taffy, it’s done.
  22. If it doesn’t stretch, it’s too cool and needs to be heated more.
  23. Roll it into small balls and eat warm or place them in ice water for 30 minutes.
  24. Cover and store in refrigerator.
  25. Curds are best eaten warm.

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Check out Ricki’s book for more information on making mozzarella cheese and many other kinds of cheese.

How long will fresh mozzarella cheese last?

It should be eaten in a few days or it starts to lose the fresh taste and consistency. Fresh mozzarella is best eaten right after you make it. 

Can you freeze fresh mozzarella?

It can be frozen if you totally have to, but it loses a lot of texture, so it would be best used in cooking when thawed. Wrap it tightly before freezing. 

It’s so much fun to make cheese! You’ll feel like a mad scientist or a mighty warrior that can do anything AND it’s so good!

Don’t forget to Pin this post for later!

How to make homemade mozzarella cheese


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  1. Brooke says:

    It worked like a charm! Thank you what a fun experience!

  2. Kristy Pickering says:

    Thanks for this recipe! I just did it! I forgot to add my salt, though, but it turned out well! I haven’t tasted it yet, but I can’t wait! I had to let the rennet do it’s thing for about 20 minutes before it was time to cut the curds, but no problems after that! Now I’m going see what to do with the remaining whey. I’ve read that ricotta is made from it 🙂 Thanks again!

    • Christina says:

      Yes, you can make ricotta, you can also use it in smoothies, soups and sauces. So glad you tried it, it’s so much fun to make. Thanks for stopping by and reading.

  3. Sharon says:

    Thanks for sharing.. I think my girl scouts will need to give this a try!

  4. You had me at “cheese”!!!!
    It’s so funny how gross cheese looks while it’s being made, but it is so yummy!

  5. Oh my! I need to make this. It really looks perfect.

    Were you able to get the citric acid and rennet easily, and how expensive are they?

  6. Kayla says:

    That looks like so much fun! You have such beautiful looking cheese.

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