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Close up of a ball of homemade mozzarella partially sliced on a wooden cutting board
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Homemade Mozzarella Cheese

This homemade mozzarella cheese recipe will leave you with a ready-to-use mozzarella cheese in 30 minutes! Learn how to make mozzarella cheese at home and never have to buy it again! Perfect for homemade lasagna, homemade pizza, and more!
Course Dairy
Cuisine American, Italian
Keyword Homemade Mozzarella, Homemade Mozzarella Cheese, How to make Mozzarella Cheese, Mozzarella Cheese Recipe
Cook Time 15 minutes
Stretching Time 5 minutes
Total Time 20 minutes
Servings 8 servings (1oz)
Calories 149kcal
Cost $7

Ingredients

  • 8 cups whole milk
  • 7 tbsp white vinegar (or lemon juice)
  • 1/3 cup salt

Instructions

  • In a large saucepan, over medium heat, bring the milk to 115°F.
  • Once the milk has reached the desired temperature, turn the heat off and add the acid of your choice. Stir gently for 2-3 minutes until the curds have fully separated from the whey. You'll be able to see the golden whey and the curds very distinctly. If the whey is still white, add more acid 1 tbsp at a time and continue stirring until it's golden.
  • With a slotted spoon, lift out the curds from the milk and place them in a medium-sized bowl. If the curds are very solid or large, you can cut them into 1" cubes with a sharp knife before lifting them out of the whey.
  • Once you have the curds removed, you want to start pressing out the whey. You can do this with your hands, or the back of a spoon, but apply pressure in some way to remove the whey.
  • Add the salt to the pot of whey and heat to 170°F. Once you have removed the whey and the cheese is pressed into a nice ball, lower the ball into a pot of hot whey for about 2-3 minutes to reheat it for stretching. You can also heat the cheese in a microwave for 20 seconds at a time until the cheese reaches a temperature of 170°F.
  • Using a spoon or two, stretch the hot cheese until it's cool enough to manage with your hands. Stretch only until smooth, you don't want to overstretch or the cheese will be too hard.
  • Heat the cheese one last time and form into a smooth ball.
  • Use this homemade mozzarella right away. You can also wrap the finished cheese in cling wrap, or place in an air-tight container, and chill if desired.
  • Store any leftovers for 1-2 weeks in the fridge. Whey can be portioned and frozen for later use in soups, smoothies, or as animal feed (our chickens love it!).

Notes

Tips For Shredding Homemade Mozzarella

I love a slice of this homemade mozzarella with tomatoes and balsamic, or even on its own. However, if you want to shred it for homemade pizza or lasagna, then these tips will help you get the best results!
  1. Get it Cold - Because of the varied moisture in homemade mozzarella, you will need to chill the cheese first. Usually just refrigerating it for a few hours works just fine. If you find that you are still having issues, you can freeze it first and try again.
  2. Be Patient - As with all things homemade, taking your time is best here. Don't use a food processor or an electric grater. Instead, opt for a manual cheese grater so that you can control the speed and keep from over-shredding the cheese into little bits!
  3. Enjoy Imperfection - And lastly, remember that this is homemade! It's not mozzarella that was made in a factory and is completely uniform. This is homemade, so embrace it!

FAQs

Isn't it necessary to use rennet in homemade mozzarella?
While rennet helps achieve a firmer texture, you can make mozzarella without it by using citric acid, which results in a softer, fresher cheese.
What is the best way to store homemade mozzarella cheese?
Store your homemade mozzarella in an airtight container in the refrigerator. It's best consumed within a week or two for optimal freshness.
Can I use fresh lemon juice instead of bottled lemon juice for curdling the milk?
Fresh lemon juice can be used, however, bottled lemon juice will provide a more standard and predictable acidity level. Avoid Meyers lemons as they have a naturally lower acidity level.
What can I do with the leftover whey from homemade mozzarella cheese?
You can use the whey in various ways, like adding it to smoothies, using it as a soup base, or substituting it for water in bread recipes. If you have chickens, feed it to them as it helps with egg production... plus, they love it!
How long should I stretch the mozzarella cheese for the desired consistency?
This really depends on the texture you are looking for. For a softer cheese, stretch for less time, and if you want a harder/drier cheese, then stretch for longer.
Can I make flavored mozzarella, like basil or sun-dried tomato-infused varieties?
Yes, you can infuse your homemade mozzarella with flavors like basil, sun-dried tomatoes, or herbs for a personalized touch. Do this during the stretching process!
What type of milk should I use for making mozzarella?
Whole milk is recommended for the creamiest and richest homemade mozzarella. Avoid using ultra-pasteurized milk, as it may not curdle effectively.
How can I adjust the saltiness of homemade mozzarella?
You can control the saltiness by adding more salt during the stretching process. Taste as you go to ensure you get the right levels for your preference!
Why does my homemade mozzarella turn out rubbery or tough?
Overworking the curds can result in a rubbery texture. Handle the curd gently, and be mindful of the heating process.
 

Nutrition

Serving: 0.5cup | Calories: 149kcal | Carbohydrates: 11g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 238mg | Potassium: 366mg | Sugar: 12g | Vitamin A: 395IU | Calcium: 301mg | Iron: 0.01mg