Fresh Homemade Mozzarella

Ever wonder how to make fresh, homemade mozzarella? Let Frank Bolognino tell you!


1 1/4 c. water

1 1/2 tsp citric acid (sold at Roma’s)

• 1/4 rennet tablet or 1/4 tsp liquid rennet (sold at Roma’s)

1 gallon of either whole or 2% milk

1 tsp kosher salt


Combine 1 cup of water and citric acid until dissolved. In another bowl, combine remaining 1/4 cup of water with rennet until dissolved.

Warm milk by heating on stovetop. Stir in the citric acid mixture and warm to 90 degrees, stirring gently.

Remove pot from heat. Gently mix in rennet mixture and stir for about 30 seconds. Cover pot and let stand for 5 minutes or until milk sets— it may take an extra 5 minutes or so if the mixture is really watery. Once set, cut uniform curds by making several parallel cuts vertically and horizontally to create a grid pattern. Ensure that your knife reaches the bottom of the pan. (If you want to skip this step, we sell cheese curds at Roma’s as well!)

Return pot to stove and heat over medium to about 105 degrees. Stir slowly, being careful not to break up the curds up too much (curds should clump together).

Remove from heat and stir gently for 5 minutes. With a slotted spoon, ladle curds into a microwavable bowl, separating curds from whey.

Microwave curds for 1 minute, then drain the whey. They may be hot, so using rubber gloves, fold curds over themselves a few times. They should look similar to cottage cheese.

Microwave in 30-second increments until curds reach an internal temperature of 135 degrees.

Form the mozzarella: Sprinkle sea salt over curds and use fingers to mix. Use both hands to fold and stretch curds. Eventually, they will start to firm up and look glossy.

Shape into one or several balls, trying not to overwork the cheese.

Store fresh mozzarella in an airtight container with 1 tsp of salt and a cool cup of whey to keep moist.


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