Making your own fresh mozzarella from scratch might sound challenging, but the truth is that making mozzarella cheese at home is not as daunting as it may seem. With just a few simple ingredients and some patience, you can create a creamy, melt-in-your-mouth cheese that will elevate your homemade pizzas, caprese salads, and more.

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Ingredients and apparatus :

4 liters of whole milk: Use high-quality, whole milk for the best results. Avoid ultra-pasteurized milk, as it can be more challenging to work with.

1.5 teaspoons of citric acid: This will help to acidify the milk, giving your cheese its characteristic tangy flavour. You can find citric acid at most grocery stores or online.

1/4 teaspoon liquid rennet: Rennet is an enzyme that helps coagulate the milk and form curds. You can find it in liquid or tablet form at specialty stores or online.

Cheese salt: Cheese salt is different from table salt; it’s non-iodized and free of additives. You can also use kosher salt.

Water: You’ll need some water to dissolve the rennet and citric acid.

A large pot: A stainless steel or enamel-coated pot is best for this process.

A long knife or curd cutter: You’ll use this to cut the curds.

A slotted spoon: This will help you separate the curds and whey.

A thermometer: An accurate kitchen thermometer is essential to monitor the milk’s temperature.

Step 1: Preparing the milk

1. Pour 4 litres of whole milk into a large pot and place it over low heat.
2. Sprinkle 1.5 teaspoons of citric acid over the milk’s surface and gently stir to combine.
3. Heat the milk to around 31-32°C, stirring occasionally to prevent scorching. Remove the pot from the heat once it reaches this temperature.

Step 2: Add rennet

1. In a small cup, dissolve ¼ teaspoon of liquid rennet in ¼ cup of cool, non-chlorinated water.
2. Gently stir the rennet mixture into the warm milk for about 30 seconds.
3. Cover the pot and let it sit undisturbed for 30-40 minutes to allow the curds to form.

Step 3: Cutting the curds

1. After the curds have formed, use a long knife or curd cutter to make horizontal and vertical cuts through the curd mass, creating cubes.
2. Allow the curds to rest for 5 minutes.

Step 4: Heating and draining

1. Place the pot back on low heat and slowly warm the curds to 40°C, while gently stirring. This should take about 10-15 minutes.
2. Remove the curds from the heat and use a slotted spoon to scoop them into a microwave-safe bowl.
3. Microwave the curds for 1 minute, drain off any whey, and knead the curds with a spoon or your hands to remove excess whey.
4. Microwave the curds for another 30 seconds, drain, and knead again.

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Step 5: Shaping and salting

1. Shape the cheese into a ball or other desired shape.
2. Sprinkle the cheese salt over the surface and knead it into the cheese.

Step 6: Enjoy your homemade mozzarella

Your homemade mozzarella cheese is now ready to enjoy! You can use it immediately in your favorite recipes, like pizza, caprese salad, or simply drizzle it with olive oil and fresh herbs for a delectable appetiser. If you don’t plan to use it right away, store it in the refrigerator for up to a week, ensuring it’s kept in an airtight container.

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