Mozzarella Making and recipe ideas

Kerry Jerred
16 hours ago
2 min read

How to Make Mozzarella From Scratch

Fresh mozzarella is one of the most rewarding cheeses to make at home. With just a few ingredients and a little patience, you can transform a gallon of milk into smooth, delicate mozzarella that is ideal for salads, pizza, and elegant appetizers.

Ingredients

1 gallon whole milk, not ultra-pasteurized
1 1/2 teaspoons citric acid, dissolved in 1/4 cup cool water
1/4 teaspoon liquid rennet, dissolved in 1/4 cup cool water
1 teaspoon kosher salt
Ice water, for chilling

Equipment

Large stainless-steel pot
Thermometer
Long knife
Slotted spoon
Microwave-safe bowl or heatproof bowl
Colander

Instructions

Pour the milk into a large pot. Stir in the dissolved citric acid.
Heat the milk slowly to 88–90°F, stirring gently.
Remove from heat and stir in the dissolved rennet for about 30 seconds.
Cover and let the milk rest for 5–10 minutes, until the curds set and a clean break forms.
Cut the curds into 1-inch cubes. Let rest for 5 minutes.
Warm the curds to 105°F over low heat, stirring very gently.
Drain off the whey.
Heat the curds in the microwave for 30 seconds at a time, or dip them in 170°F water, until they become stretchy and elastic.
Add the salt and stretch and fold the cheese until it looks glossy and smooth.
Shape into balls and chill in ice water.

Tips for the Best Texture

Use fresh, high-quality whole milk for the best flavor.
Don’t overheat the curds while stretching.
Enjoy mozzarella the same day for the freshest texture.

Recipes to Make With Fresh Mozzarella

If you have a few extra minutes, these recipes offer three polished ways to showcase your fresh mozzarella. Each one highlights the cheese differently — melted, stuffed, and layered with fruit and greens.

Margherita Pizza

Layer fresh mozzarella with ripe tomatoes and on pre-made pizza crust and bake until cheese is melty. Drizzle with olive oil, balsamic glaze, sprinkle with dfresh basil and a pinch of sea salt for a classic Italian starter.

Stuffed Portabella Mushroom Caps

Bake 8 mushroom caps top down in a 400°F oven for 10 minutes. Combine 8 oz cream cheese, 10 oz thawed and squeezed frozen spinach, 1 cup shredded mozzarella, 6 cooked and chopped bacon slices, 1/2 cup quartered cherry tomatoes, 2 cloves minced garlic, and 1 tsp dried oregano. Season with salt, pepper, and a pinch of red pepper flakes. Stuff into baked mushroom caps and top with a mixture of 1/2 cup panko breadcrumbs, 1/4 cup freshly grated Parmesan, and 4 Tbsp melted butter. Bake for 15 minutes.

Grilled Peach Caprese Salad

Brush peach slices lightly with oil and grill until marked and just tender. Arrange the peaches with tomato slices, fresh mozzarella, and basil leaves. Finish with a balsamic vinegar reduction, then season with salt and freshly cracked black pepper.