In this Instructable, learn how to make mozzarella cheese with cheap milk. This homemade mozzarella cheese recipe is super fun and easy to make.

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Follow the easy steps below or watch the video tutorial or do both!

Supplies

Ingredients:

Half gallon of pasteurized or raw milk, homogenized works with mixed results (NOT ultra-pasteurized) (1.89L)
3/4 tsp of citric acid (4g)
1/4 Rennet tablet
1/2 tsp of cheese salt
1/4 cup (60ml) and 2 Tbsp of water (15ml)

Tools/Equipment

Large pot like a Dutch oven
Thermometer
Slotted spoon
Spoon
Strainer
Pan for under the strainer
Cheesecloth
Food Grade Gloves

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Step 1: Heat the Milk

Pour the milk into a large pot. Set the burner to medium-low and gently heat the milk until it reaches 88F to 90F (31 to 32C)

You will need to use a thermometer for this because the heat should be pretty precise.

Step 2: Add Citric Acid and Rennet

Now add the citric acid with the 1/4 cup of water and mix until the citric acid is completely dissolved. Pour it into the warm milk and stir for a few seconds to make sure it incorporates completely.

Next, smash up that rennet tablet and then add the 2 Tbsp of water to that and again mix until completely dissolved. Pour that into the milk and stir for about 20 seconds.

Cover with a lid and remove from the heat. Let sit undisturbed for 1 to 2 hours. This will give plenty of time for the curd to form.

Step 3: Cut and Heat the Curd

After the curd has developed remove the lid and cut it into 1/2-inch to 1-inch cubes using a long knife.

Set the burner to medium-low again and gently heat the curd to 105F to 108F (40 to 42C). Once you get to that temp cook the curd for 15 minutes, and try to keep the temp steady during that time. Turn the burner down so it doesn't get too hot.

Step 4: Drain the Curd

Once the curd has been heated it is time to drain it. Use something like a slotted spoon and scoop out the curd and place it into a strainer/colander lined with cheesecloth. Make sure you have a large 13x9 inch or square pan under the strainer to catch the whey.

You can use a small strainer to scoop any smaller loose curds. You will be left with curd in your cheesecloth and whey in the pot.

Place the pot of whey on the burner and set the heat to medium. Start heating the whey. You want the temp to reach 170 to 175F (76C to 79C).

Step 5: Squeeze and Salt the Curd

While the whey is heating up squeeze out as much whey as possible from the curd. Just ball up the cheesecloth and squeeze gently. Open it up and move the curd around, and then close it back up and squeeze. Do this a few times until you are left with a solid ball.

Open the ball of curd up and spread it out a little bit. Then sprinkle on the cheese salt. Knead it together so the salt gets mixed into the curd. Then form it into a ball again.

NOTE: Sometimes no matter what you do, you just can't get enough whey out of the curd and the ball won't get solid, it will have almost a cottage cheese consistency. If this happens, don't be alarmed. All is not lost. However before it can be heated up in the whey, you will need to use a microwave. Place the curd into a small bowl and put it in the microwave and heat it on high for about 20 seconds. Press the ball with a wooden spoon or spatula to release more whey and then pour the whey out. Repeat one more time if necessary so you are left with a more solid ball of curd. This happens quite a bit when using cheap milk.

Step 6: Heat, Melt, Stretch

Time to heat, melt, and stretch that curd to turn it into mozzarella cheese.

Once the whey has reached the proper temp immerse the curd ball into it. Let it sit in the hot whey for 15 to 20 seconds. Then lift it out and try stretching it. If needed soak it back in the whey for 15 more seconds. Then pull it back out and stretch it. Repeat the process a few times. You only need about 5 to 6 stretches.

Then shape it back into a ball with your hands. A good method is by cupping and turning it. Easier to see in the video.

NOTE: Wear gloves! That whey is HOT. I use food-safe kitchen gloves.

Alright, your cheese is done. Woohoo!

Step 7: Soak and Serve

Place the newly made ball of mozzarella into a bowl of cold water. Salt the water as well for more flavor. You can also place the ball in cold whey for storage. Eat the cheese within the same day for the best flavor. But it can also be stored for a few days in the fridge. You can store it in the bowl with water or whey, or wrap the cheese ball with plastic wrap.

*You can print the homemade mozzarella cheese recipe here if you want.

Step 8: Does It Melt?

People often ask me how well it melts. Fresh homemade mozzarella will indeed melt, but it melts a little differently than the common dry-aged mozzarella found in most supermarkets.

Break the cheese ball into small pieces and place it on your pizza. Bake at 450 to 500F (232 to 260C) for 8 to 12 minutes until the cheese has melted.

Serve the pizza.