How to Make Great Fresh Mozzarella Cheese

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:

Equipment:
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

Optional:
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.

Ingredients:
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.

Step 2: OK First things First

1. Pour 1 teaspoon Citric Acid into 1/4 cup unchlorinated water and stir. Crush the Rennet tablet and pour it into the other cup of unchlorinated water.
The Citric Acid should be dissolved by the time you have to use it. Most of the Rennet will be dissolved but there will still be some residue left.
2. If you haven't done so already, pour milk into your pot.
Make sure the milk is around 50 degrees when you pour in the Citric Acid

Step 3: Pour in the Citric Acid.

1. Pour the dissolved Citric Acid in the milk and stir for 1 minute.
2. Sprinkle the other teaspoon of Citric Acid in the milk and sir for another minute. You will probably see the milk start to curdle very shortly.

Step 4: Heat milk to 88-90 degrees F. Stirring occasionally.

This is not an error. You are not trying to pasteurize the milk. If you get it too hot or too cold, the Rennet will not make curds. Use a low heat so it doesn't go past the 88-90 degrees. It should take about 10-15 minutes.

Step 5: At 88-90 degrees turn off the heat and stir in the Rennet solution for 15-20 seconds.

Cover the pot with the lid and LEAVE IT SET UNDISTURBED FOR AT LEAST 15-20 MINUTES until you can get a clean break. I usually let mine set for 15-30 minutes. Time is not critical here as long as you get the clean break.

Step 6: Wait for a clean break.

This is what a clean break looks like. When you poke your finger into it and move for an inch or so and lift it out, the Curd and Whey should separate shortly. If it is still liquidy (Is that a real word?) and sticks to your finger let it set a while longer.

Step 7: Cut the Curd.

Cut the Curds into 1/2 inch cubes from top to bottom as shown. Then do the same thing at a 45 degree angle.

Step 8: Let the Curds set undisturbed for 5-10 minutes.

Just let them sit there.

Step 9: Apply low heat and heat to 108 degrees.

Apply low heat and stir the curds occasionally to keep them separated until they reach 108 degrees. This will take about 15 minutes. The Curds will shrink and start to sink as the Whey is expelled from them.

Step 10: Turn off the heat.

Turn off the heat and continue stirring every few minutes for an additional 20 minutes. The Curds will keep shrinking.

Step 11: Drain the Curds.

Drain the Curds into a strainer or colander and let set for about 15 minutes. Either use a small strainer to dip them out or just pour into the big bowl through the large strainer. Let the Curds drain until no more Whey comes out of them. This might take 10 - 15 minutes. You can either dump the Whey or save it to make Ricotta.

Step 12: Pour the Curds into the smaller bowl.

Pour the Curds into the smaller bowl and break them up with your hand a little bit.

Step 13: Heat the Curd.

OK here comes the tricky part.

Place the Curds in the microwave on high for 30 - 45 seconds. If you have it on too long you will cook the Curd and it will turn to mush. Better a couple shorter cycles than one that's too long. The Curds will start to separate from the Whey. I have an 1100 watt microwave. If yours is a different wattage you might have to adjust the time.

Step 14: Squeeze the Curds

Using the slotted spoon or your hand GENTLY squeeze the Whey from the Curd. Pour off the Whey.

Step 15: Microwave again.

Microwave again for 15 - 20 seconds and pour more Whey off. As you are gently squeezing the Whey out work it into a ball also.

Step 16: Stretching. OK Here comes the fun part.

Microwave again.
Put back in the microwave for another 20 seconds. Add Salt. At this point if it's warm enough it should start to become pliable and stretchy. YEAH!!!!. Grab 1/3 to 1/2 and lift. It should start to stretch under it's own weight. If not put it in the microwave for a few more seconds. As you work through the stretching process also knead it like bread a couple times. If necessary microwave occasionally until your cheese looks like the last picture.

Step 17: Work into a ball.

At this point knead it like bread dough into a ball. If it breaks apart on you just put it in the Microwave again for a bit. As soon as it is nice and smooth and shiny it's done.

Step 18: CHEESE!!!!!!!!

You now have some Great Home Made Mozzarella Cheese.

Step 19: Final notes.

Before I perfected this recipe I was getting 12-14 ounces of cheese. Lately I get about 16-18 ounces. It probably depends on how much you work it. Wrap in plastic or put in a Zip lock bag and refrigerate if you can keep from eating the whole thing right then and there. That's when it is at it's best. It should keep in the refrigerator for at least 6-10 days. I keep my fridge set just this side of freezing so things keep a lot longer.

With the left over Whey you can make great Ricotta Cheese. If you would like to check that Instructable out go to:
http://www.instructables.com/id/Great-Ricotta-Cheese-From-Whey

Do you like Pizza? Check out my Quick Simple Individual Pizza Instructable at:
http://www.instructables.com/id/How-To-Make-Quick-Simple-Individual-Pizzas/

There you have it. Try it out and let me know how it works out for you. If you have any questions, comments, or suggestions leave me a note here or email me at [e-mail].

If you liked this Instructable (Or even if you don't) Please rate it.

Enjoy

Comments

[katturk]

Whey is a very valuable by-product of making cheese, but making mozzarella this way means the whey is not suitable for ricotta, believe me, I've tried! Something about acidifying the milk. The whey is great for other stuff though, watering tomatoes, making bread, giving to animals as a beverage.

[viewsforme]

My cheese turns out hard and dry, it is nothing like to soft white Mozerrella in your photos. I cannot seem to be able to get it to stretch, it just keeps breaking up and is lumpy. It separates and sets fine within 10 minutes. I am using fresh jersey milk straight from the cow, (1 rennet tablet 1 tablet = 4 litres), and 2 tsp citric acid. what am I doing wrong?

[Stones222]

Calcium Chloride - Is used for milk bought from the store. This helps improve the setting of the curd for hard cheeses. With store-bought milk, the pasteurization process can lower the calcium levels. 

To help increase the calcium levels
Dosage: Add 1/8 teaspoon per gallon of milk.  Add at the same time as the rennet.

Lipase Enzyme - Mild for adding the 'picante' flavor to specialty cheeses (especially Italian cheeses including Provolone, Mozzarella and Parmesan). Also used to flavor Feta.  In addition, adding lipase helps rebuild protein strength.

Dosage: Dependent on taste, do not exceed 1/8 teaspoon per gallon.



Courtesy information provided by CheesAndYogurtMaking.com

[cookie1946]

I make mozzarella using raw milk direct from the dairy farm (by law in my state it can only be sold at the farm or via a co-op), anyway, you should know that all milk is not created equal. The milk from Jersey or Guernsey cows is much richer in fat/cream than is milk from Holstein or some other varieties of cattle. This gives the milk not only a richer flavor but will yield quite a bit more cheese as well as more ricotta from the whey. Ask what kind of cows are in the herd/being milked before you buy raw/from the farm ...Holsteins are black and white marked and the other two are tan or a rich caramel brown color for starts. Often the price of the milk may be the same so it pays to do a bit of checking. Also a Holstein will give more than twice the amount of milk as a Jersey or Guernsey cow, so a farmer may make more money with a Holstein herd. Also ask if the cows are grass fed or grain fed. The feed makes a big difference in richness/flavor as well. Grass is better. Many organic, sustainable dairy farmers prefer quality over quantity when selecting which variety of cows they will utilized for their dairy herd. I live in an area where I can get Holstein milk just about 30 minutes from home but have to go 144 miles to get Jersey or Guernsey milk. This wonderful farmer put some of us who live far away in touch with one another. We have worked out a plan with some of the almost 50 families that purchase milk from this farm, to take turns making the drive so save both on fuel and time. The co-op in our area only sells Holstein milk at this time so we had to get a bit creative and work together for our common good. And by the way, this farmer sells his milk for much less than does the closer farmers as well as the co-op. He also works with our state university ag department and has found a source for "Food Grade" buckets with resealable lids and food grade liners so that we are transporting a ton of glass jars. When the milk gets to me I can transfer it into glass with food grade resealable non-metal lids so that there is never rust developed to contaminate of shorten the life of our wonderful milk. (Often rust will form as lids are opened and closed repeatedly.

[mikemwa]

You are so lucky to be able to get fresh milk. I want it so bad. But in Illinois it's illegal to sell it from the farm now a days.

Mike

[cookie1946]

Sorry I made a typo...we do NOT transport a lot of glass jars. I need to be a better proof reader before I post my comment.

Good cheese making to everyone.

I am a culinary educator and have taught both baking/cooking as well as cheese making (and some other off the beaten path culinary techniques) for over 30 years.
Making mozzarella and ricotta cheeses is a great introduction into cheese making at home.
I really enjoy instructables and am always eager to pick up new tips and ideas/shortcuts.

[mrszuda]

I made the recipe last night and it was absolutely delicious! I used liquid rennet and made the mistake of adding it at the same time I added the citric acid. Just to be sure I added more at the proper time. It took longer than it should because I only have a regular thermometer, not a digital one. I will be getting one before my next attempt. The constant temp. monitoring was a bit exhausting. The next time will be much less stressful now that I know how easy it is! I used regular 4% milk from the store. I used an old nylon blouse to drain it since I was out of cheese cloth. Mother of invention and all............

[Okapi1]

I found this at http://www.cheesemaking.com/CalciumChloride.html the New England Cheesemaking Supply Company:

"Do not use Calcium Chloride when making Mozzarella. It will keep the curds from stretching".

[VORTREKER]

For those using storebought milk and those having trouble getting a curd you must add Calcium Chloride for consistent results.

[Amevers]

This is the step that was missing from the recipe I was following. Is there any way to correct situation? I have strained the whey but it still appears somewhat soupy.

[kdietzburns]

I DON'T HAVE A MICROWAVE... this is a great recipe--thank you! I just made it with my mother, who has a microwave. I would love to make it again but don't have a microwave. Can you or anyone suggest alternative directions to the steps above that require microwaving the curds? Thank you!

[How To Make a]

Hi. Thanks for this. What's the difference between this and farmer's cheese? They look like the same recipe except farmer's cheese uses vinegar. Thanks.

[mrwolfe]

You're kidding, right? UN chlorinated water? The only place you can get unchlorinated water, apart from a rainwater tank, is from a pump in a third world country, or from a laboratory de-ioniser. The water supplies in all western countries are chlorinated to kill bacteria. If it weren't so the incidence of typhoid, dysentery and cholera would be as bad as they were 200 years ago. Are you talking about clean tap water, or are you using some special de-ionised water for your cheese?

[stevter]

Go to a store and buy distilled water for $1.30 a gallon way easier than any of these other ideas.

[Rocketmaker10000]

You are miss informed. Once outside of suburbia many, many people have well pumps. I have been living 60 miles outside NYC for 20 years and replaced my own well pump many times. I fill my pool with it and my water tastes better than any chlorinated water! No question! You don't need processed water but you can also get a distiller and make distilled water if you have chlorinated water.

[Beemergranny]

we live on a farm in Illinois and have a well. Our water is NOT chlorinated. Most farms are like this and we don't suffer from any diseases you mentioned. : )

[wittersgarden]

mrwolfe, you are sadly mistaken.... In rural (and even suburban) areas across our nation folks still get their water from wells and artisan underground springs. Trust me we have lived all over the States from Alaska to NY state and many points in between and have only had chlorinated "city" water 3 times. Every other place we have lived has been well water which definitely was NOT chlorinated! Yes some locations were quite remote but others were definitely in the suburbs. In fact we currently live in Indiana in a neighborhood just outside of the city limits and everyone in our neighborhood is on their own well system. Same applies to septic as well.

Have a great day!

[mitch006]

MrWolfe,
You are incorrect. I live in the mid west and still have well water to one of my outdoor spickets. Well water is VERY common in the US.

[rbessey]

sir we here in Idaho enjoy fresh well water that is without chlorine or any other chemicals placed in it. We enjoy artesian wells that don't even require a pump.
Perhaps you should get out more. LOL

[jkane21]

haha. you sir have to get out and travel more. Where I live in Canada, we have fresh water springs everywhere. Natural underground springs, defiantly not full of typhoid, dysentery and cholera. This is an AMAZING recipe. mmmmmmmm

[irunamuk]

Um, anyone who has a well has "UN chlorinated" water. Or you could let water sit out overnight and the chlorine will evaporate.

[anode505]

Not so much these days. Water companies are using chloromide (or something like that) and it doesn't evap off (thats why they use it, the can use less and it lasts) An activated charcoal filter will remove the uglies

[bgeddes]

Many, many folks here in the good 'ole US of A enjoy fresh clean unprocessed water from a well. They bottle water from the same vein as my well and send it to city folks. No chlorine is added, or necessary.

[ybreiden]

You can let you water sit out, uncovered over night and most of the chlorine will escape.

[bstapler]

You can also use distilled water. This type of water has nothing added to it at all. Most of the time it's made by a process of reverse osmosis, this way it insures that there aren't any additives or chemicals in it.

[TommyDG]

If you use a simple Activated charcoal filter, it will remove the Chlorine.

[MMMMary]

I just went to a cheese making class today and they also said not to use chlorinated water. You can boil it for 15-20 minutes or use bottled water...

[www.microbike.ie]

There is no chlorine in tap water in here in Dublin, Ireland, Since we have free water, and everyone says we should not drink it unless boiled first ....We have been drinking it for a past 6 years and I cannot recall when I got cholera last time :-DD. On the other hand, quick tip: Tap a jug of chlorinated water and set it aside for a few hours the chlorine will evaporate on opened air..that is natural reaction that occur and you end up with clean better tasting water that you can use for cheese on the other hand I recall that distilled water should not be drunk since there is higher risk of Water intoxication even with smaller amounts, since distiled water has no minerals or better salts(sodium and other electrolytes) and thus I'm not sure if is it safe in cheese or any other food.

"Water intoxication, also known as hyper-hydration, water poisoning, or overhydration, is a potentially fatal disturbance in brain functions that results when the normal balance of electrolytes in the body is pushed outside of safe limits by over-consumption of water."

[bstapler]

I forgot about just letting the tap water sit for 24 hours, that is a good idea. It's the same concept for when adding water to the fish tank.

[CGreene1607]

This is true for chlorine, but most water systems in the US do not use chlorine anymore; they use chloramine (a bond of chlorine and ammonia). Chloramine does not evaporate out of water.

De-chlorinating chemicals available at pet stores will break the bond, allowing the resulting chlorine and ammonia to dissipate, but of course I doubt you want to make cheese with water treated with a de-chlorinating agent.

You could always call the water agency and ask which they use, but the safe bet is that they've switched to chloramine. Spend the $1.50 on a 20 oz bottle of water to get your half cup.

[TommyDG]

Sunlight and heat also will deplete Chlorine.
You're correct about the distilled water removing all those things, but once left open, bacteria , etc. can cotaminate the water. Same with boiled water or water run through activated charcoal. Without residual chlorine, the water will not stay clean in open air for long periods.

[jlausen]

Mr. Wolfe,

it is apparent you don't know our great country. All rural areas, aka - farm land, have well pumps and are not on chlorinated water systems. The water that comes from my faucet is unchlorinated and has been for the 12 years that I have owned my house. I live in a rural area that is surrounded by small towns that have municipal chlorinated system but it is cost prohibitive to bring town water all the way out to the farms and communities surrounded by the farms. Oh and we have a septic tank too....

[tjohnson51]

I so agree with you jlausen, I live in a very rural area of Florida and it is nothing but farm lands here. I have a well and the water comes straight in from the Aquifer. I would love to see the USA try to chlorinate the whole USA underground water Aquifer. My water is a nice sweet and cold tasting water with no additives.

Anyways, I can't wait to try this recipe out, it sounds great and I have made it years before. Just took a quick look up to remember how to. Beware though, this will wear out your hands in making the Balls of cheese, but well worth the sacrifice.

Blessings,
Tea

[okff2]

ever heard of bottled water?

[mrwolfe]

All right, all right, you lot, UNCLE!

I didn't mean to, but it looks like I really lit a fire here. I'm not too worried, though, because there have been lots of great suggestions on how to get your water without Chlorine in it.

One thing though , how important is the dechlorinated water? I just did a quick internet survey, and out of 20 recipes (pretty much the same recipe 20 times, really), only 2 mention bottled or distilled water. Most recipes I've seen don't specify "unchlorinated water", just "water". Has anyone tried using ordinary chlorinated tap water? Does it make a difference? Just curious ...

[fletcher30]

i know this post is old but all these comments make me laugh!! I install wells for a living and the last thing we do before we activate the well is CHLORINATE IT!!!
It does not matter the water is being chlorinated even though at a lower level than city water but it is chlorinated non the less. the only exception is the artesian well that does not use a well head.

[maven]

Sure you pour some bleach down the well head when you first drill it to sterilize the casing, wires, etc., but unless the homeowner continues to add chlorine, this dissipates pretty quickly. I know this because not only do I have a home water well, my husband happens to be in the business of servicing water wells and is licensed by the state of Tx with yearly testing.

[heldmyw]

I have used both bottled and tap water. It makes no difference at all.

[jrmarchesini]

tap water comes chlorinated, yes! But leave it in an open bowl and have it rest for a couple of ours and you will have eventually clean dechlorinated water. Chlorine dissolves eventually in the air with a little rest time.

[jimdaye]

We are not hooked to a municipal water system. My water comes from my well..no chlorinated water here, just turn on the faucet. I am wondering if there will be a change in taste though due to the fact that the water is a little hard. One other question-- do you have to use powdered citric acid or can something like lemon juice be used?