Homemade Fresh Mozarella Cheese

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Homemade Fresh Mozarella Cheese (Soft & Sliceable)

From the image, this appears to be a smooth, soft block of fresh mozzarella-style cheese that slices beautifully. Below is a complete recipe guide with detailed notes, tips, nutrition, and FAQs.

 Homemade Fresh Mozzarella Cheese

Description

This homemade fresh mozzarella is soft, creamy, and mildly tangy with a smooth texture that slices perfectly. It’s ideal for sandwiches, salads, melting over pizza, or serving with herbs and olive oil. Unlike aged cheeses, this version is ready in under an hour and requires only a few basic ingredients.

 Ingredients

  • 1 gallon (3.8 L) whole milk (not ultra-pasteurized)

  • 1 ½ tsp citric acid

  • ¼ tsp liquid rennet (or ¼ rennet tablet)

  • 1 tsp salt (optional)

  • ¼ cup non-chlorinated water (for dissolving rennet)

  • ¼ cup non-chlorinated water (for dissolving citric acid)

 Instructions

Step 1: Prepare Milk

  1. Dissolve citric acid in ¼ cup water.

  2. Pour milk into a large pot.

  3. Stir in dissolved citric acid.

  4. Heat milk slowly to 90°F (32°C), stirring gently.

Step 2: Add Rennet

  1. Dissolve rennet in ¼ cup water.

  2. Remove milk from heat.

  3. Stir in rennet gently for 30 seconds.

  4. Cover and let sit 5–10 minutes until curd forms.

Step 3: Cut the Curd

  1. Once firm, cut curds into 1-inch cubes.

  2. Let rest 5 minutes.

Step 4: Cook the Curds

  1. Heat slowly to 105°F (40°C), stirring gently.

  2. Curds will shrink and separate from whey.

Step 5: Drain

  1. Strain curds in a colander.

  2. Press gently to remove excess whey.

Step 6: Stretch the Cheese

  1. Heat curds in microwave (30 seconds).

  2. Drain whey again.

  3. Stretch and fold cheese like dough.

  4. Repeat heating and stretching 2–3 times until smooth and shiny.

  5. Add salt while stretching.

Step 7: Shape

Form into a log or block shape.
Cool in ice water for 5–10 minutes to set.

 Recipe Notes

  • Use non-ultra pasteurized milk for proper curd formation.

  • If curds don’t form, milk may be too processed.

  • Stretch only until smooth; overworking makes cheese rubbery.

  • Fresh mozzarella is best within 2–3 days.

 Pro Tips

✔ Use a thermometer for accuracy
✔ Wear gloves while stretching (cheese gets hot!)
✔ For extra flavor, soak finished cheese in light brine
✔ Add herbs or garlic during stretching for flavored cheese

 Servings

  • Makes approximately 1 pound (450g)

  • Serves 6–8 people

 Nutritional Information (Per 1 oz / 28g Approx.)

  • Calories: 85

  • Protein: 6g

  • Fat: 6g

  • Carbohydrates: 1g

  • Calcium: 150mg

  • Sodium: 100mg (varies with salt added)

🌿 Health Benefits

  • High in protein for muscle repair

  • Rich in calcium for bone health

  • Contains probiotics (if made from raw milk)

  • Lower in sodium than many aged cheeses

 Q & A

Q: Why didn’t my curds form?

A: Likely ultra-pasteurized milk or inactive rennet.

Q: Can I use low-fat milk?

A: Whole milk gives best texture and flavor.

Q: How long does it last?

A: 3 days refrigerated in an airtight container.

Q: Can I freeze it?

A: Not recommended — texture becomes crumbly.

Q: Can I make it without rennet?

A: Traditional mozzarella requires rennet for proper stretch.

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