Housemade Mozzarella Recipe

Prepare equipment and heat milk

Have a large heavy-bottomed pot, a long knife or spatula, a slotted spoon, a thermometer, a microwave-safe bowl (or a second pot), and a large bowl of ice water ready. Pour 4 cups whole milk into the pot and warm slowly over medium-low heat to 90°F (32°C), stirring occasionally to prevent skin forming.

Acidify the milk

Stir in 2 tablespoons fresh lemon juice (or the citric acid solution) evenly into the milk. Continue to heat slowly to 100–105°F (38–40°C), stirring gently.

Add rennet and let set

Dilute 1 teaspoon liquid rennet in 1/4 cup cool water. Stir the diluted rennet into the milk with an up-and-down motion for about 30 seconds. Stop stirring and let the milk sit undisturbed for 5–10 minutes until it sets into a custard-like curd. A clean break should form when you gently cut with a knife.

Cut and cook curds

Using a long knife, cut the curd into 1-inch cubes. Slowly heat the curds to 105–110°F (40–43°C) over 5–10 minutes, gently stirring occasionally to keep curds separate.

Separate whey

Scoop curds into a colander lined with cheesecloth and let whey drain into a bowl. Reserve the whey; you can re-heat it if needed for stretching. Gently press curd mass to remove excess whey. Sprinkle 1 teaspoon kosher salt over the curds and fold gently.

Stretch the curd (microwave method)

Transfer curds to a microwave-safe bowl. Microwave on high for 30 seconds. Drain off any expelled whey, knead the curd with a spoon or gloved hands (it will be hot), then microwave two more 30-second bursts, kneading between each, until the curd becomes glossy and stretches like taffy. If curd cools and stops stretching, reheat in 15–30 second increments. If you prefer stovetop, dip curds into 175–185°F (80–85°C) whey and stretch by hand with gloves or tongs until smooth and shiny.

Form balls and cool

Stretch and fold the cheese into 2–3 balls (about 3–4 ounces each). Place balls into ice water for 5 minutes to set the shape and stop cooking. Drain and set aside on a plate.

Prepare tomatoes: halve the cherry tomatoes and place in a small bowl. Season with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper; toss gently.

Make basil oil: In a blender or using an immersion blender, combine 1/2 cup extra virgin olive oil and 1/2 cup packed fresh basil leaves. Blend until smooth and bright green. Taste and season with a pinch of salt if needed. Strain through a fine mesh if a smooth, clear oil is desired. Keep at room temperature until plating.

Combine for service: Toss the halved cherry tomatoes briefly with a teaspoon of basil oil to coat.

Prepare garlic butter: In a small bowl, combine 4 tablespoons softened unsalted butter, 2 teaspoons minced garlic, 1 tablespoon finely chopped parsley, and 1/4 teaspoon kosher salt. Mix until uniform.

Assemble and toast: Slice the baguette on a bias into 1/2-inch slices. Spread garlic butter on each slice and place on a baking sheet. Toast under a broiler or in a 400°F (200°C) oven for 5–7 minutes, until golden and crisp at edges. Remove and keep warm.

Plate the mozzarella: Place 2–3 mozzarella balls (or one larger ball) on a serving plate. Drizzle about 1 teaspoon of extra virgin olive oil over the cheese and sprinkle a light pinch (about 1/4 tsp) of coarse sea salt if using.

Arrange accompaniments: Spoon the dressed cherry tomatoes beside the mozzarella. Drizzle 1–2 tablespoons of basil oil around and lightly over the tomatoes and cheese for flavor and color.

Garnish and serve: Tuck fresh basil leaves around the plate, add garlic bread slices alongside, and serve immediately while the garlic bread is warm.