Fresh Mozzarella Recipe

Prepare equipment

Sanitize a large stainless-steel pot (at least 3 L), a thermometer, a slotted spoon, a long knife, a heatproof bowl, and a cheese mold or perforated colander. Have a microwave-safe bowl or another pot ready for hot water.

Warm the milk

Pour 2 liters of whole milk into the pot and slowly heat over medium-low heat to 32°C (90°F), stirring gently to prevent scorching. Use an accurate thermometer and remove from heat when it reaches temperature.

Add culture

Sprinkle 1/4 tsp mesophilic culture evenly over the milk surface. Let sit 1 minute to rehydrate, then gently stir it into the milk for about 1 minute to distribute evenly.

If using citric acid method (optional alternative)

If you prefer acidifying with citric acid instead of mesophilic culture and rennet: dissolve 2 tsp citric acid in 2 cups cold water and stir into the cold milk before heating. Then heat milk to 32–35°C (90–95°F) and skip the mesophilic culture step. Continue with rennet addition below when milk is at temperature.

Add diluted rennet

Dilute 1/2 ml liquid rennet in 2 tablespoons of cool, non-chlorinated water. Gently stir the diluted rennet into the milk with an up-and-down motion for about 30 seconds to evenly distribute. Stop stirring and allow milk to set undisturbed.

Allow milk to coagulate

Let the milk sit undisturbed for 30–45 minutes in a warm place until it forms a clean break (the curd is set and the whey is clearish). Check by inserting a clean finger or knife and lifting—curd should separate cleanly and the whey should be slightly yellow to clear.

Cut the curd using a long knife into 1–1.5 cm (1/2 inch) cubes, making vertical cuts across the pot and then perpendicular cuts. Let curds rest 5 minutes.

Slowly heat the curds to 38–41°C (100–105°F) over 10–15 minutes, raising temperature about 1°C every 1–2 minutes while gently stirring occasionally to prevent matting. Maintain this temperature and continue heating for another 10 minutes to allow curds to firm and expel whey.

Once curds are firm and the whey is clearish, turn off heat and let curds settle for 5 minutes. Using a slotted spoon, ladle curds into a colander lined with cheesecloth or into a perforated bowl to drain most of the whey. Reserve whey if desired.

Gently press curds with the back of a spoon to expel additional whey but do not over-press—you want curd to remain slightly springy for stretching.

If curd is not acidic enough (citric method usually is), you can check acidity by tasting: it should be slightly tangy and the curd should stretch when warmed. If curd is too cool, heat 2 cups water to near-boiling (approx. 80–85°C / 175–185°F). Place a portion of curd in a microwave-safe bowl and microwave 10–15 seconds, or dip curd briefly into the hot water until surface is hot and pliable.

Using gloved hands or a spoon, fold and stretch the warm curd. Pull the curd, fold it over itself and press, repeating until shiny and smooth and it stretches like taffy (about 5–10 minutes). If curd cools and becomes firm, reheat briefly in hot water or microwave in 5–10 second bursts.

When the curd is glossy and elastic, add 1 tsp cheese salt and knead it in while stretching so salt distributes evenly.

Shape the stretched curd into a ball, logs, or small bocconcini pieces. For small balls, pinch off 20–30 g pieces and form smooth spheres by tucking seams underneath.

Prepare an ice water bath (2 cups water + ice). Drop formed mozzarella immediately into the ice bath for 5 minutes to set the shape and cool rapidly.

If storing in brine: prepare 1 cup water with 1 tbsp salt, dissolve well and cool. Place mozzarella in brine and refrigerate up to 1 week. For short-term use, store in clean, covered container with a little whey or water and refrigerate up to 3 days.

Serve fresh at room temperature for best flavor and texture. Use on salads, pizza, or eaten plain with olive oil and tomatoes.