How to Make Mozzarella Cheese

Mozzarella cheese is commonly used in pizza, lasagna and some salads, such as caprese. While mozzarella is found in most grocery stores, the texture and taste may not be as good as the fresh handmade version. Here's how you can make fresh Mozzarella cheese at home.

Things You'll Need

• 1 gallon whole milk
• Large pot
• Cool water
• 3/4 tsp. citric acid
• Thermometer
• 3/4 tsp. rennet
• Knife or spoon
• Colander
• Microwave-safe bowl
• Rubber gloves
• Bread board
• Salt

Instructions

1. Pour a gallon of unhomogenized whole cow's milk into a large, stainless-steel pot. This kind of milk can be found at a dairy or health foods store. Mix three teaspoons of citric acid into one-half cup of cool water, then add that mixture to the milk. The citric acid will act as a preservative.

2. Heat the milk at medium low until it reaches between 88 and 90 degrees F. The milk should start to curdle. Stir some liquid rennet into the curdling milk for about 30 seconds. The rennet is the enzyme that will help form the Mozzarella's shape and texture.

3. Turn down the heat to low so that the milk curd can continue to form. This should take anywhere from five to 15 minutes to ensure firmness.

4. Use a knife or a large spoon to cut the curd into one-inch squares while it's still in the pot. Notice a yellowish-colored whey that forms with the curd. Transfer the curd into a colander so that the whey can drain into the pot or a separate bowl.

5. Microwave the curd in a heat-safe bowl for about one minute. Pour out the excess whey while preserving the curd in the bowl. Knead the curd, then reheat it in the microwave twice for 30 seconds each. Wear rubber gloves to handle the curd since it may be too hot to touch.

6. Knead the curd in the bowl, then transport it to a bread board. Continue kneading the curd on the board as if you're making bread, and reheat it in the microwave if necessary to maintain the firmness. The curd will turn into Mozzarella once it becomes smooth like taffy.

7. Add salt to the Mozzarella to give it some flavor. Form the Mozzarella into several balls and refrigerate them in a bowl of cold water. Eat the mozzarella after it cools, or save the cheese in plastic wrap and refrigerate it.

Tips & Warnings

• Whey that is used in making Mozzarella can be saved for other recipes, or for making ricotta.

• Rennet comes as liquid, powder and tablets, and can be found at specialty cheese stores or online. Liquid rennet has a longer shelf life than the powder and tablets. Canned citric acid can be found at the grocery store.

• Avoid using ultra-pasteurized or homogenized milk for making the Mozzarella. This will cause the cheese not to form properly. You can use skim milk or reconstituted powdered milk if you have trouble finding unhomogenized milk.