• There’s something magical about creating your own culinary masterpieces at home, and making fresh mozzarella is no exception. Elevate your cheese game by following this simple yet rewarding recipe for crafting velvety, homemade mozzarella that will leave your taste buds singing.


    • 3 litres of whole milk (preferably not ultra-pasteurized)
    • 1 ½ teaspoons of citric acid
    • ¼ tablet of rennet diluted in ¼ cup of cool, chlorine-free water
    • 1 teaspoon of cheese salt (kosher or non-iodized)


    • Large stainless steel pot
    • Long knife for cutting curds
    • Thermometer
    • Slotted spoon
    • Microwave-safe bowl
    • Microwave

    Step 1: Acidify the Milk

    Pour the gallon of whole milk into the stainless steel pot and heat it over medium heat. Stir in the citric acid until dissolved. Continue heating the milk to 30°C, monitoring the temperature with a thermometer.

    Step 2: Add Rennet

    Once the milk reaches 30°C, remove it from the heat and gently stir in the diluted rennet using an up-and-down motion. Cover the pot and let it sit undisturbed for 45 minutes, allowing the curds to form.

    Step 3: Cut the Curds

    Using a long knife, cut the curds into 1-inch cubes. Allow them to rest for 5 minutes.

    Step 4: Heat the Curds

    Place the pot back on the stove and heat the curds while gently stirring. Maintain this temperature for about 30 minutes, stirring occasionally.

    Step 5: Drain and Shape

    With a slotted spoon, transfer the curds to a microwave-safe bowl. Press out any excess whey. Microwave the curds on high for 1 minute, then drain off the whey. Microwave for an additional 30 seconds, then drain again.

    Step 6: Knead and Salt

    Knead the curds like dough, incorporating the cheese salt until smooth and elastic. If the curds cool too much, microwave for 15 seconds and continue kneading.

    Step 7: Forming Mozzarella Balls

    Divide the cheese into smaller portions and shape them into balls or logs, depending on your preference.

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    Feature image: Pexels