Making Homemade Mozzarella

mozzThis is how you make about 1lb of homemade mozzarella using 1 gallon of milk.


  • 1 1/4 cup water
  • 1 1/2 teaspoon citric acid
  • 1/4 rennet tablet or 1/4 teaspoon liquid rennet
  • 1 gallon whole milk or  2% (do not use ultra-pasteurized)
  • 1 – 2 tablespoons kosher salt

Step 1: Pore 1 gallon of milk into a pot.  Take 1/4 cup of water and add the citric acid to it and stir until completely dissolved.  Pore the citric acid into the milk while it is still cool.

Step 2: Add the rennet when the temperature of the milk gets at about 90 degrees.  Stir in quickly and then stop the movement of the milk.  In about 3 minutes it should begin to get thick.

Step 3: Cut the curd in 1 inch slices and then 90 degrees in the other direction.  Wait about 1 minute and then start making horizontal cuts while slightly lifting the pieces for about 5 minutes.  You can then begin to stir.

Step 4: Raise the heat until the milk reaches about 95 degrees. At about 10 minutes you will see that the curds have gotten smaller.  Strain the curd using a fine mesh colander.  Let it drain for about 10 minutes.

Step 5: Warm up water to about 165 to 185 degrees for stretching. Add salt to the stretching water.  For a full demonstration on the stretching process and additional information, please click on this video below from Homemade Recipes.

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