How to Make Great Fresh Mozzarella Cheese

Picture of 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.
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niki.mott.31 made it!11 days ago

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

longp2000 made it!16 days ago

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.

FaribaA1 month ago

Hi, unfortunately i don't have a Microwave! I wonder wheter it is possible to make this cheese without a Microwave or not?

cperosi FaribaA28 days ago
You can make it by putting it in hot water - the water should start off just a tiny bit hotter than what you can stand putting your hands into. My hot from the tap works fine for this, but yours may not be hot enough. (We have out hot water heater on max.) The curd will cool it just enough to be able to work it in the water.

Work it the same way as it says here, in and out of the water, gently squeezing, then stretching and pulling and finally kneading. Kneading is probably a bad word for this, as working it too much will yield tough mozzarella... But the process is the same as rolling a dough ball for pizza... Just do it gently. It doesnt much matter when you're eating it immediately - I haven't been able to make one that came out too tough, even while trying to do exactly that. Of course, I haven't figured out a way to not eat every last bite either, so I haven't been able to test longevity in the fridge. ;-)

Anyway, this is the "old world way" as fresh mozzarella has been around many centuries longer than microwaves. ;-) I haven't tried the microwave way yet, as it's such a no-no in any real cooking... But for this particular process, I can't see it doing any real harm unless you don't pay attention to the times listed...
stevegcook1 month ago
The trick to getting really good mozzarella is to get all of the whey out of the curd. I work it out like playdough until it is almost dry before i begin stretching it out. A double boiler works a lot better than the microwave for controlling temp and removing whey from curd. Otherwise this tutorial is about perfect.
dbccj2a1 month ago

Just finished my first. While cleaning up I could not resist eating the little bit that was left in the bowl. OMG the taste was so much better than store bought. Next time I will add the second tsp of salt for my taste. Now I must get in the refrigerator for tomatoes, basil, olive oil, and crackers.

kcryss2 months ago

Great instructions! Thank you so much for sharing. I've made mozzarella twice now, the first time using a different recipe with good results but not great. This one worked perfect! I also made the Ricotta from the whey following the link provided at the end of this instructable and it was wonderful as well! Tomorrow I will use the whey from the Ricotta to make gjetost as mentioned by another commenter from the ricotta instructable. So, 1 gallon of Milk (2%, store bought from King Soopers/Kroger) = 1 lb mozzarella, ~8 ounces ricotta, and Gjestost!. I've purchased Gjestost from my local store in the past and it was rather pricey! Looking forward to making it as a perk from the mozzarella. I only have Junket Rennet so used 2 tablets as it does not contain as much rennet as other sources.

BelAlex2 months ago

This sounds like something I would love to do for I often make eggplant Parmesan. But how do I do it without a microwave. I don't own a microwave.Help !

I will try this recipe and will try 1/2 gal of whole milk purchased from a farm. However, will be using liquid rennent instead of the tablet. Can tell me how much liquid rennent to use?

Colleen1958 made it!3 months ago

I've made this several times before - but once in a while it just doesn't want to come together at the end (after microwaving)... I found that by adding some freshly grated parm cheese and stirring rapidly it comes together perfectly...

2014-10-15 18.48.06.jpg

omg, why? Why isn't this working? I would really like to actually talk to someone as I've wasted about $200. On milk to make a seemingly easy recipe work. And I owned a cookie company! Why can't I get this? I'm seriously so upset

firedog725 months ago

Looking for a little help please. This is my first attempt with this instructable and I followed it word for word but it just didn't work. I have tried to make Mozzarella many times before years back and finally threw in the towel after over 50 attempts, no joke. My wife was tired of me wasting all those gallons of milk. However, I normally made it to the stretching stage but this time I couldn't make the milk curd. At 50 F, I diluted 1 tbs of cheese grade citric acid into 1/4 cup of unchlorinated water and dumped it into one gallon of whole milk and stirred it. I then sprinkled the other tbs of citric acid into the milk and stirred. I then warmed it to 89 F using a gas stove, dumped 1/4 teaspoon of animal liquid rennet in it and stirred for 30 seconds and covered. My problem started here, I could never get a clean break even after 30 minutes. I did cut the curd into squares and heated it to 108 F but it was down hill from there and I ended it dumping it. The only thing that I may have done wrong is that I notice on my bottle of rennet hat it said to mix the rennet with water 20/1 and I did not not. But as far as the temperatures and the times, I was on the money. I have no idea what went wrong, I need help, please help......

It sounds like you may be stirring it to much in the mid to latter stages of the process. And actually you really dont want so much of a "stir" as say just a very quick "mix" with a slow up and down motion as opposed to a tight, quick, circular one. Just a guess.

I've tried 3 times but my cheese never gets stretchy:( I use milk straight from the cow, rain water from our catchment tank, liquid animal rennet but I am using white vinegar because I have no citric acid, is that what's wrong? I get a beautiful break and lovely curds but no creamy mozz! HELP. I'm in Vanuatu, so no place to get the citric acid powder (at least for weeks)...

Hi, I made this cheese today according to your recipe.. it turned out wonderful and shiny and oooey gooey good.. perfect. I did think the cheese was too hot when I was stretching it but when I put the thermometer in it was only 125 degrees.. perfect.. I will do this again, and again, and again..

Hi, I made this cheese today according to your recipe.. it turned out wonderful and shiny and oooey gooey good.. perfect. I did think the cheese was too hot when I was stretching it but when I put the thermometer in it was only 125 degrees.. perfect.. I will do this again, and again, and again..

TkZ14 months ago

Yikes! Several times during this process I was second guessing myself. My clean break wasn't as firm as the pic, my curds were small. Never fear, persevere! I'm now eating creamy mozzarella. YUM. Now, if only I could learn to make wine.....

What would happen if I used an aluminum pot? I have Magnalite brand pots and they are an aluminum and magnesium blend. I tried to google what would happen but couldn't find any info. Thanks!

Anything acidic like lemon juice, vinegar and citric acid can discolor and pit the aluminum. Aluminum and acids don't work well together.

nancy49009 months ago

I bought liquid rennet. How much do I use (instead of the tablets)

Sunbunny10 months ago
I would like to add mild lipase powder for added flavoring. Between which steps in your process should I do this. Thank you.
I found this process to be SUPER forgiving. I decided to make this on perhaps the hottest day of the year...the evening temperature was just over 90 degrees. While I never really felt like I got a 'clean" break, I did get a ton of smallish curds that actually looked closer to the final step before draining. I threw in some extra rennet and gave it an extra ten minutes just to be sure, and then just skimmed it off. Even after draining, it had begun to clump up nicely. By the time I had microwaved, it looked just like the picture. No idea how it happened, but I have tasty, stretchy, delicious mozzarella!

This is happening to me right now as I type. I'm glad I found this post. I thought all was lost!!

Thank you!

katturk1 year ago
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.

I have followed this recipe several times and the instructable for making ricotta and have never had a problem with either. The ricotta made from the whey in this recipe is so delicious, I will never use store bought again!

fkburshan1 year ago
Dear Sir,
Thank you for your efforts. I have learned a lot from your site. I have one question about the heating degrees you use in mozzarella recipe, when you mention 50 degrees, do you mean Fahrenheit OR Celsius?
mikemwa (author)  fkburshan1 year ago
All the temperatures in my Instructable are in Fahrenheit. I probably should put both Fahrenheit and Celcius in there though.

Good luck,

knapoliton1 year ago
can't wait to try this- a little different then other recipes I've used. Noticed in your picture you used Junket brand Rennet - others have specifically advised against using this brand. have you had any problems with it?
mikemwa (author)  knapoliton1 year ago
I think you have a choice between liquid and the Junket.I wasn't able to find the liquid by me so I just went with the Junket. I haven't had any real problems with it. It's been a long time since I've made the cheese and I need to make it in the near future so If you have a good recipe send it my way.

Good Luck!
We are able to get liquid rennet from a local amish market. I noticed you can substitute the liquid in your recipe but it doesn't give instructions. if I use the liquid how much do I use and will I decrease the water?
I've never made cheese before. Very excited to try this out. Are you saying I need raw milk? Not exactly sure what that is. Can I just use the same kind I get for my little one?
mikemwa (author)  Camarochicc1 year ago
Raw milk would be the best but I can't get it in my state so the next best thing is whole milk like you get in the grocery store as long as it is not ultra pasteurized.
msreimbold1 year ago
Yours is the best recipe I've found for the recipe to actually work. But I've found if milk is borderline, it just doesn't make proper curds and they will never make more than ricotta. Found Trader Joe's Cream Top milk works best for me.

Thank you for the detailed instructions.
dkeiner1 year ago
I tried making this recipe once and the cheese never set after I added the rennet I then realized it was because I did not have the right milk I just tried it again with raw milk and the cheese will not set. please help!!
zmarlow1 year ago
i think the variation people are seeing has to do with cultures present in the milk. pasteurization methods vary from brand to brand and batch to batch. the duds are probably just heavily pasteurized batches with no/nearly no natural cultures. to counter this, add some yoghurt / kefir as a starter culture. this will help form stronger curds. this current recip relies on regrowing the tiny percentage of existing cultures left over from the pasteurization process and therefor produces the occasional dud batch
lpln1 year ago
hello i'm mohammad from iran
this instruction for mozzarella was very good
every step was very subtle but for first time i'm not sure make it very good
rbthuntr21 year ago
Wow, first attempt with www.cheesemaker recipe and instructions was a failure. Found this web site and followed the detailed directions and it turned out beautiful. Thanks so much. This is FUN
geoslim131 year ago
Real mozzarella cheese is made with water buffalo milk and has a different taste
cookie19461 year ago
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.
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