Homemade Mozzarella Cheese (The Foolproof Method)
Learn how to make the perfect, stretchy homemade mozzarella cheese using the traditional, foolproof method. By using a touch of rennet and citric acid, you'll get a glossy, beautiful cheese every time - no more mushy fails!
Servings: 8
Equipment
- Colander or a fine mesh strainer
Ingredients
- 1 gallon whole milk not ultra-pasteurized
- 1 teaspoon cheese salt (or non-iodized kosher salt)
- 1.5 teaspoons citric acid dissolved in 1 cup water
- 1/4 teaspoon liquid rennet (single strength), diluted in 1/4 cup cool water; OR 1/4 rennet tablet dissolved in 1/4 cup cool water
- 1/4 teaspoon calcium chloride (optional but recommended), dissolved in 1/4 cup cool water
Yield: 1 pound mozzarella (16 oz / 450 g)
Instructions
- Heat milk + citric acid: Pour the milk into a large pot. Stir in the dissolved citric acid (and calcium chloride if using). Warm gently over medium-low heat until it reaches 90°F (32°C).
- Add rennet + set: Remove from the heat. Stir in the diluted rennet using an up-and-down motion for 20–30 seconds (avoid swirling). Cover and rest for 5–8 minutes until the curds set and you get a clean break.
- Cut curds: Cut the curds into a grid pattern, slicing all the way down to the bottom of the pot. Rest 5 minutes.
- Heat curds: Warm slowly, gently lifting/stirring, until the curds reach 105–106°F (40–41°C). Turn off heat and let the curds settle 5 minutes.
- Drain: Scoop curds into a colander and drain for 2–3 minutes. Gently press together (don’t over-squeeze).
- Heat water: Heat fresh water to 170–180°F (76–82°C).
- Soften curds: Place curds in a heatproof bowl and pour hot water over them. Rest 30–45 seconds until pliable.
- Salt + stretch: Sprinkle with salt, then gently fold/stretch 2–4 times until glossy and cohesive. Re-warm briefly in hot water if it stiffens or tears.
- Shape + set: Shape into a smooth ball and place in cold water for 5–10 minutes to set.
Video
Notes
Use a thermometer: Most mozzarella issues come from temperature drift.
Drain well (don’t over-squeeze): Too much whey can cause a soft center, but squeezing too hard can make mozzarella dry.
If it won’t stretch, it isn’t hot enough: Refresh with hotter water within 170–180°F / 76–82°C.
Do not overwork: Stretch only until glossy and cohesive—overworking makes it tough. Check the blog post for more tips and troubleshooting.
Drain well (don’t over-squeeze): Too much whey can cause a soft center, but squeezing too hard can make mozzarella dry.
If it won’t stretch, it isn’t hot enough: Refresh with hotter water within 170–180°F / 76–82°C.
Do not overwork: Stretch only until glossy and cohesive—overworking makes it tough. Check the blog post for more tips and troubleshooting.
Nutrition
Serving: 2oz | Calories: 173kcal | Carbohydrates: 1g | Protein: 13g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 650mg | Potassium: 43mg | Sugar: 1g | Vitamin A: 383IU | Calcium: 287mg | Iron: 0.3mg