How to make mozzarella cheese at home

How to make mozzarella cheese at home


  • 1 gallon of milk
  • Half cup of water
  • 6 tbsp salt
  • 1 tsp rennet
  • 1 ½ tsp citric acid
  • Some ice


  1. First of all, we dissolve citric acid into the water at room temperature.
  2. In another container pour rennet in one-quarter cup of water at room temperature too.
  3. Put the milk in the stainless steel pot, slowly add the citric acid and mix slowly for about 1 minute.
  4. Keep the pot over medium flame.
  5. Mix the milk slowly until the milk reaches nearly 327 degree Celsius.
  6. Remove it from the heat, slowly add the rennet mixing softly for 30 seconds.
  7. Cover it and let it rest for 10 minutes.
  8. While the milk curd set, cut the curds with stainless steel spoon into long strips.
  9. Then cut into perpendicular directions to form a square.
  10. Put it on the flame again and heating it until it reaches to 105 F. Moving slowly not to break up the curds.
  11. The curds began lumping together and separating from the whey.
  12. Remove it from the heat and continue mixing for 2 minutes.
  13. Level up the curds and press softly with the spoon to strain excess liquid.
  14. Put the curd in the stainless steel strainer.
  15. Keep the whey on heat until it reaches 180 degree Celsius, add salt and mix for 30 seconds.
  16. Put the strainer with curd inside the hot whey so the curd also merged in it, continue heating slowly until the curd reaches the temperature 54 degree Celsius.
  17. When you reach the temperature, remove the strainer from the liquid immediately.
  18. Grab the cheese with gloves and stretch fold in half and stretch again.
  19. Shape the cheese into a ball, and rest it in cold water for about 30 minutes.
  20. And enjoy…..

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