This has been Revised a little bit because some people have had a little trouble with the original. Even I had a few bad batches. The main differences are the times in the microwave. Follow the instructions carefully and you should end up with an almost 100% foolproof batch of Mozzarella Cheese

If you like fresh home made Mozzarella Cheese then try out this Instructable. If you have never had fresh Mozzarella Cheese, try it out any way. There is a world of difference between the packages stuff you buy in the store and the cheese you make yourself. It will only take a couple hours out of your life but it will be well worth it.

There are a lot of recipes on the internet but a lot of them seem to skip an important step or 2 or don't really explain it well enough, so I have made many batches through trial and error combining things that I have learned and experimented with (so you don't have to) and come up with this recipe that seems to work real good.

There are also a lot of recipes out there saying make Mozzarella Cheese in 30 minutes. Realistically, it ain't gonna happen if you want to do it right. Plan on it taking about an hour and a half to 2 hours. As you make more batches you can cut it down to maybe an hour or so.

I use whole milk for mine but you should be able to use skimmed, 1%, or 2% milk also. If you have access to farm fresh milk your even better off and I'm jealous. You can also use goat, buffalo or camel milk.

Step 1: Equipment you will need:

1. At least an 8 quart pot either enameled or stainless steel. (Do not use aluminum, cast iron or other reactive pots)
2. Thermometer. (A candy thermometer will probably work but a good digital thermometer is much better for accuracy.)
3. A couple measuring cups or something to dissolve the Citric Acid and Rennet in.
4. A big strainer to strain the Curds from the Whey.
5. A long sharp knife to cut the Curds up with.
6. A slotted spoon to stir the Curds and dip them out with.
7. Large bowl for the drained off Whey. (Glass is best)
8. Small bowl to put the Curds in. (Glass is best)
9. Microwave

10. Nylon netting for draining Curds. (I use this with the strainer. You can get this stuff at most fabric stores. It is just nylon netting. Get the plain white and probably not the colored stuff)
11. Plain white cloth if you want to make Ricotta Cheese with the Whey that is left over.
12. Small strainer to dip out the curds.

1. 1 gallon Milk. Let the milk set out either in the gallon container or in the pot until it gets to about 50 degrees. (I have only used whole milk, although you can also use 2% or skimmed milk. Do not use ultra-homogenized milk though. If you are lucky enough to get milk fresh from the farm, that's even better)
2. 1 Rennet tablet crushed. (The Rennet tablet is used to coagulate the milk. You can also use liquid Rennet if you can get it. You can get The Rennet tablets at a lot of specialty or smaller stores and it is usually in the pudding aisle or in the Ice Cream section with the chocolate, nuts and stuff. About $2.00)
3. 2 teaspoons Citric Acid divided. 1 teaspoon is dissolved in water and the other one is sprinkled directly into the milk. (The citric acid is what gives the cheese it's stretch. Get it at some health food stores for around $4.00 for 4 ounces or at a pharmacy which can cost $12.00 to $14.00)
4. 1/2 cup water divided in 2. (Do not use chlorinated water. Bottled water is fine.)
5. 1 - 2 teaspoons salt.
<p>I process over 50 gallons of milk a week into Mozzarella and I have made ever possible mistake you can make. My process is a bit different but how you are doing it seems to work for you. There are so many variables going on when people fail at this cheese its hard to say what they do wrong unless you are there watching them. However here are a few tidbits of info to help you guys along. </p><p>How the milk was pasteurized means a great deal for the end product. Ultra pasteurized milk (shelf stable stuff usually in a box) is useless and wont work. Any milk pasteurized over 160F will not work, or make it nearly impossible. The best milk is raw but raw milk is a bog no-no, no matter what the Internets tell you. Milk pasteurized at 145F and held there for 30 min works the best, but I pasteurize all our milk at 161F for 1 min. Improper heating during this process is a critical detail, so if you are getting milk from the store, you have no idea how they did it, slow heat, held heat or flash heated. </p><p>Whole milk will make milky mozzarella. The more it is skimmed the firmer and dryer it is. This is also a critical detail if you are aiming for cheese you can form into a block and slice. WHole milk mozz wont do this very well, and total skim milk will make something akin to brick cheese. it all melts so it comes down to how much milky you want in a mozz.</p><p>The citric acid is another important detail. Not enough will result in a sticky sllime ball, and too much will result in a pot full of what is called &quot;squeeky cheese&quot; curds, which actually are really good fried as they wont melt. When you get the citric acid level just right, you get good stretchy cheese.</p><p>The microwave is the step I dont use. What I do is heat a pot of water up to 150-160F and have it on hand to heat the curd ball. drop it in, wait a few seconds and take it out, youll see the cheese go smooth and stretchy. You can dunk and reheat it all you like.</p><p>Stretching the cheese is important, but not to make it melt, but to work the whey out of it. when its been pulled enough, it will be smooth and firm like hot taffy. Roll it into a ball, or as we do it drop it in a bowl or a container and use it as a form. Once cold it will be firm and easy to slice or grate.</p><p>Rennet is also very critical. Not enough, and the curd wont form to a clean break. Too much will give you a rubber ball. Vegetable rennet tends to work much better than animal rennet. Be wary of the label, some rennet liquid says 1/4 tsp sets 2 gal, others say 1/6 tsp. This will throw your chemistry off enough to make you swear and curse. Junket rennet is not for cheese so avoid it.</p><p>The process in this instructable will work fine, as everyone here has seen. But doing it a little different works also. The way we do it (and we process out 4 to 8 pounds a day...) is as follows, varying amounts depending on how much you make.</p><p>Heat the milk to 60F. Slowly stir in the citric acid, that has been dissolved in a cup of warm water. If you have the correct amount, as you heat the milk you will see it not change much, other than a few flecks of curd forming on the spoon. This is a sign you have the citric acid level right for that particular milk. on a med heat we get the milk up to 88F and then stir in the rennet, that was diluted in a cup of very cool almost cold water (50F to be picky about it). Do not stir it very much, as the curd knits stirring it will give you a pit of fine rice like curds. However these often melt as the whey heats and all is Ok. Once you have the clean break, stir it slowly every now and then and heat it to 120F, and as you do take note of the curd.... if you are really lucky and you got the chemistry right, the curd will melt, and form a stringy mass in the pot.... you can lift it out of the pot with the spoon and it will stretch under its own weight off the spoon. This is an excellent sign and once you get that mess to about 115-120F you can lift it out and go right to stretching it.</p><p>I tried this instructable myself just for kicks and half the time it worked and half the time it didnt..... which is how making mozz goes for the first 100 gallons. It's a learning curve. This instructable is a fine method for making 1 gallon batches.</p>
<p> Thanks a ton for the additional information!</p><p> Do you make any other cheeses, or have any advice for additional DIY milk type products?</p><p> thanks again!</p>
<p>All methods are so complicating.. The easier way is refrigerate butter and cheese(paneer). When it becomes cool. cut their pieces and grind these in grinder. then refrigerate the paste for 2 hrs or when it becomes hard. Its Mozzarella cheese.</p><p>You can use it in pizza.</p>
<p>Any tips for using other kinds of milk? Like raw water buffalo?</p>
<p>I made this and it turned out great! Then we made a pizza to go underneath. Thanks so much for the clear and thorough exposition.</p>
Steps 1-13 went beautifully, I microwaved for 15 seconds several times and never got any more whey to drain off and it never became a ball i could stretch...how can I fix it?
It is a nice recipe but it is far from being real mozzarella cheese.<br/><br/>&quot;Mozzarella&quot; (that is made of buffalo milk) and &quot;Fiordilatte&quot; (like Mozzarella but made of cow milk) are made without any chemicals but using only natural curds, and the process is a bit different.<br/><br/>Sorry I have not an English link:<br/><a rel="nofollow" href="http://www.mozzarelladibufala.org/comevienefatta.htm">http://www.mozzarelladibufala.org/comevienefatta.htm</a><br/><br/>No doubt that you can make an excellent cheese with that recipe, but just it is not Mozzarella ;)<br/>
<p>Just to clarify, rennet is used in buffalo mozzerella, as in all cheese. There's not such thing as 'natural curds' without it other than letting lactic acid from bacteria spoiling the milk and making it chunky. Even the website mentiones calf rennet. I know this comment is 7 years old, but I just stumbled across this instructable and this comment might lead someone down the wrong path. :)</p>
Actually, mozzarella made from cows' milk is still mozzarella. It's Mozzarella From Cows' Milk. I would, however, like to know how to make it without a microwave.
If you must not use a microwave for some silly reason then it could very easily be done on a double boiler.
if you look in your cheese section at the store, you can find fresh mozzarella as well as stuff like string cheese, which is the consistency you were probably expecting. Fresh mozzarella is supposed to be softer.
Well, there aren't that many water bufallos roaming around the hills of Northern California...Call me easy, but Mikes recipe is "mozzarella" enough for this homemade cheesemaking hobbyist!
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Easy-peasy and very clear instructions. Can I use 2%milk for a low-fat cheese, like what is offered at the grocery store?
Alternative to a microwave?
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<p>If using liquid rennet, how much do you use?</p>
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<p>Finally! Storebought mozzarella is never enough!</p>
<p>great thanks</p>
<p>great recipe worked first time round for me I will never buy mozzarella again thanks </p>
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<p>I have looked over the instructions and I do not see at what point do you add the salt.</p><p>I made it and it came perfect... hooked for sure. I think I need to add salt and I have cheese salt.. but not sure when to put it so I do not spoil the process.</p>
<p>Thank you, thank you, thank you. I had tried to make cheese on multiple attempts all ending in a dismal failure.... I walked away from the project for a few months then happened upon your instructions. The first thing I noticed were a lot more steps involved with more &quot;waiting&quot; intervals, I decided to give it one more shot. I have a delicious success. The time you took to create this page is much appreciated. Now I must go, I need to make some Ricotta. </p>
<p>After failing yesterday in our first effort to make homemade mozzarella, we found your much more descriptive recipe - with tons of the most helpful, fabulous photos - and then just gave your directions a go. THANK YOU SO MUCH for sharing your photos and lessons learned!!!! OUR CHEESE CAME OUT PERFECT!! (The only down side is now my belly is stuffed to the brim cuz I couldn't stop eating it - and I have dinner plans! Lol.)</p><p>If you're new to cheese making - these directions are THE BEST!!</p>
Just one more question... I used a liquid vegetarian rennet--the same all three times. Is it possible it has gone bad? In doing some additional reading, this is the only thing I can think of. The package said it was double-strength, and I honestly didn't know how much to use. The first few times I used a quarter teaspoon; the third I used close to a half. Maybe it still wasn't enough? I'm probably overthinking this, but I'm about to make another batch, and I hate to sacrifice another gallon of this awesome milk. (It's low-heat pasteurized, organic, non-homogenized milk from a local farm--awesome stuff.)
<p>Used double-strength liquid rennet today, first time making the cheese. Plastic rennet bottle said to use 1/6 tsp for 2 gallons - so we used a tad under 1/8 tsp for 1 gallon whole milk - and the cheese came out perfect! :)</p>
<p>I MADE CHEESE, </p><p>I can't believe how simple this was, the hardest part was converting from Fahrenheit to Celsius.</p><p>I was a little scared that I might heat it up too much in the microwave, so it took me a while to get it hot enough to all 'melt' together.</p><p>It was so good, used it all straight away on my home made pizzas :D</p>
<p>I MADE CHEESE, </p><p>I can't believe how simple this was, the hardest part was converting from Fahrenheit to Celsius.</p><p>I was a little scared that I might heat it up too much in the microwave, so it took me a while to get it hot enough to all 'melt' together.</p><p>It was so good, used it all straight away on my home made pizzas :D</p>
<p>Ok, everything is fine but what if -believe it or not- I don't have a microwave or an oven? Should I put heat it on a pot on the stove?</p>
<p>That's no problem, presumably you at least have an element or hot plate since you must have heated up the milk to get that far....after draining the curds, put the whey back on the stove and reheat it a bit. Put your curds on a skimmer, slotted spoon, etc, and lower into the whey just enough to cover. Have a small finger bowl of cold water around, when the curds start to get a bit of the melt-y look to them you can remove from the whey and work them with your fingers as above after dipping your hand in the cool water - since the cheese, obviously, will be hot.</p>
<p>I've been afraid to try, although the ricotta I make is great, mozzarella looks so much harder. I like the feedback I see here.</p><p>Is it possible to use vegetarian rennet, or is there a vegetarian replacement for the rennet in this recipe? What kind of adjustments are necessary?</p>
came out perfectly our very first try, my daughter was thrilled! especially appreciated that your photos and descriptions of the microwaving step let me off the hook after killing the battery in my digital thermometer, thanks!
Oops--this would be the result...
This is the result from my first try--made the sauce and pizza crust, too!
Well, I made this three times. The first--perfect mozz and ricotta. The second--I totally messed up the temperature, among other things (I almost boiled the milk, added the citric acid and rennet too late, etc.)--still managed some awesome cheese. Third time--I thought I had it all figured out, but I ended up with a pile of mush. The only thing I did differently was that I used about a gallon and a quarter of milk and adjusted the other ingredients accordingly. Anybody out there have any idea what I might have done? I don't believe I over-microwaved it, which is the only explanation I can think of. Sigh... Well, the good news is--my mush pile actually tastes awesome, so I think I'm going to repurpose it as a manicotti filling!
<p>We made this, except we didn't have that film of curd form... it was just broken up curd and stayed like that... so we just continued and followed the steps still, and it still turned out fine and tastes amazing! :D Not sure why my curd stayed watery though!??? Hope it's still good to eat cause we've been eating it! HAHAHA</p>
<p>I had some problem getting it stretchy but it worked okay. I was making butter at the same time and I have to say that it would've been better to only do one project at a time. It tastes good. Nice instructable. My son loves this cheese. </p>

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