Introduction: Fresh. Creamy. Homemade.
Mozzarella is more than just cheese. It’s the essence of Italian cuisine. Melting beautifully on pizza, soft in a Caprese salad, or simply pure with a drizzle of olive oil. Even better? When you make it yourself! This recipe brings the craft of cheesemaking to your kitchen – with a little extra: the magic of fermentation.
Love Italian cheese as much as we do? Don’t miss our article on the Italian kitchen and the soul of cheese – discover why cheese is so much more than just an ingredient.
Ingredients (makes approx. 300 g mozzarella):
- 4 liters of fresh whole milk (not UHT!)
- 1.5 tsp citric acid (dissolved in 60 ml water)
- 1/4 rennet tablet or 5 drops microbial rennet (dissolved in 30 ml water)
- 1 tsp salt
- Thermometer, large pot, spoon, strainer, bowl, optional gloves
Step-by-step instructions:
- Prepare the milk: Pour the milk into a pot, stir in the citric acid solution, and slowly heat to 32 °C (90 °F), stirring to prevent burning.
- Add the rennet: At 32 °C, add the rennet solution, stir gently, and let rest for 5–10 minutes until a custard-like mass forms.
- Cut the curd: Cut into 2 cm cubes with a knife. Let rest another 5 minutes.
- Heat and stir: Slowly warm to 40–42 °C (104–107 °F), stirring gently. Let it rest again briefly.
- Drain: Pour the curds into a strainer, drain the whey, and gently press the curd.
- Stretch & knead: Heat water to 75–80 °C (167–176 °F). Stretch and fold the curd in the hot water until it’s smooth and elastic. Gloves help here!
- Shape & salt: Form mozzarella balls and soak in salted water for 5–10 minutes.
Fermentation Fun Fact: Even mozzarella involves fermentation: lactic acid bacteria shape its structure and gentle tang. A natural process that takes patience and finesse.
Serving suggestion: Serve fresh with tomatoes, basil, and a splash of olive oil. Or even better:
Try our sourdough pizza dough for the ultimate homemade pizza topped with your own mozzarella.
Conclusion: Simple. Cheesy. Delicious.
Making mozzarella at home is easier than you think. All it takes is a little time, some care, and great ingredients – but the reward is worth it. Best of all: you know exactly what’s in it.
Buon appetito!