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How to Make Homemade Mozzarella Cheese

  • Author: Mavis Butterfield



1 gallon milk{I used 2% – Make sure your milk is NOT Ultra- Pasteurized}

1 1/4 cups cool water {chlorine-free is recommended}

1 1/2 tsp. citric acid

1/4 rennet tablet

1 tsp. salt


Dissolve 1/4 rennet tablet into 1/4 cup of cool chlorine free water and set aside {FYI – we just used tap water}.

Mix 1 1/2 teaspoons of citric acid into 1 cup of cool water and pour into your pot and stir like a crazy person.

Pour milk into a large stainless steel pot and heat to 90 degrees while stirring.

Remove the pot for the stove top, add the rennet mixture  and stir for about 30 seconds.  Then cover the pot and let it sit for 5 minutes undisturbed.

After 5 minutes your mixture should look like floating cottage cheese that has separated a little bit. You will then cut the curd with a knife {like into strips}.

Place your pot back onto the stove top and heat to 105 degrees while slowly moving the curds around with a spoon.

Take the pot off the burner and continue to stir the curds for 3 -4 minutes.  Pour off the floating whey and use a slotted spoon to transfer your curds into a large glass bowl {you don’t want a bunch of excess liquid}.

Microwave the curds {in the glass bowl} for 1 minute.

Remove the bowl from the microwave, drain any excess liquid, shape into a ball and add 1 teaspoon of salt.

Place the cheese ball back in the bowl and microwave for another 30 seconds.  Drain, stretch cheese {it must be 135 degrees to stretch properly} a few times and form into a log or ball.

Place your cheese ball in cool water and let it sit for 5 minutes.  Then place the cheese ball in ice water and let it sit for an additional 15 minutes to cool down.

Eat fresh or wrap in an airtight container {or saran wrap} and place it in the refrigerator for later.


1 gallon stainless steel pot

dairy thermometer

slotted spoon



glass bowl

Keywords: How to Make Homemade Mozzarella Cheese