Instructables

How to Make Great Fresh Mozzarella Cheese

Featured
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.
 
 
Remove these adsRemove these ads by Signing Up
1-40 of 520Next »
firedog721 month 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..

TkZ116 days 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.

nancy49005 months ago

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

Sunbunny6 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.
1malachi1 katturk8 months ago

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!

fkburshan9 months 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)  fkburshan9 months ago
All the temperatures in my Instructable are in Fahrenheit. I probably should put both Fahrenheit and Celcius in there though.

Good luck,

Mike
knapoliton10 months 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)  knapoliton10 months 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?
Camarochicc11 months ago
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)  Camarochicc11 months 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.
mikemwa (author)  cookie19461 year ago
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
I lived near Chicago and got raw milk (chicken, turkey, and duck eggs too) all of the time at a farm 5 minutes from me. Unless things have changed since December of 2012, (moved to Seattle in January of 2013.) it is legal to sell, just not for human consumption. I would often joke about buying the milk for my bird. Just tell them you are buying it for a dog or something if they require the purpose of purchasing.
mikemwa (author)  Anathematized11 year ago
Where were you able to get it from. I live in Montgomery (just south of Aurora). The only place Iv'e been able to get it is at a Fruitful Yield health food store. It's Pasteurized which is OK but not Homogenized which is what I'm looking for. Just want to get as fresh and natural of milk as possible. The problem is it's over $4.00 a half gallon.

Mike
How funny, I lived in Montgomery too. The farm I went to was off of 47. https://www.facebook.com/pages/Grandmas-Farm-Fresh-Eggs/242236369199424

I think they show up at the farmer's market so you may be able to talk to them tomorrow.

They sell creamy, delicious raw milk (for non-human consumption of course). Unpasteurized and delicious fresh cow squeezin's, lol. Also, if you bake, try their duck eggs. (Yolks have a higher fat content so your baked goods wind up more moist.)
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.
wctopp1 year ago
I took 1 gallon of milk straight from a Brown Swiss cow. I cooled it to exactly 50 degrees on a digital thermometer. I added the 1t citric acid & stirred. I added the second t citric acid and stirred. Zip happening. I waited five minutes and stirred in a third teaspoon. Zip. I heated the milk to 89 degrees and added the dJunket rennet. Stirred 15 seconds, covered, and waited 30 minutes. Zip. Slight scum on the surface. Waited 30 more minutes. Same scum. Zero curds. Raised the temperature to 95 and waited and went ahead and filtered anyway and got something, but the recipe as written absolutely doesn't work with 7% butterfat milk straight from the cow.
danatboise1 year ago
I am getting such a kick out of everyone jumping all over Mr. Wolf, I just as well put my 3/12 cents in! We built this house 42 years ago in Boise, Idaho. We have our own well, and have never put chlorine in it. We have replaced the pump twice, but I have never seen anyone put chlorine in it. If they did, it was gone the same day. No one has ever got sick drinking our water. Anyway, thank you for the great site! I can't wait to put my own home made mozzarella on my pizza! Now, quit squabbling children, and go play in some cheese! It will soothe your nerves! (And please your palet)
ok so my first batch came out fantastic. I have tried two more times and can't get the curds to separate from the whey when I am microwaving it. Is there anything i can do to fix it?
viewsforme1 year ago
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?
Stones2221 year ago
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
mrszuda1 year ago
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............
Okapi11 year ago
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".
1-40 of 520Next »