How To Make Mozzarella

We at Food52.com asked you to get together and host mozzarella-making parties the weekend of April 20th (find a party near you here) -- and now, our Associate Editor Kristy Mucci shows you how it's done!
Read on below for her step-by-step tutorial (and recipe!) for making delicious mozzarella at home.

• For more DIY-projects, like Rhubarb Chutney and Cultured Butter, check out our Small Batch column.

• Use your homemade mozzarella in Food52 recipes, such as Mozzarella with Balsamic Glazed Plums, Pine Nuts, and Mint and Mozzarella and Roasted Cherry Tomato Salad. 

-- Kristy

I am by no means a cheesemonger. Before we talked about writing this post, I'd only ever made ricotta. So, being thorough, I decided to make mozzarella enough times to feel comfortable sharing a method. I've been practicing in the FOOD52 kitchen, and in my own kitchen, for months (I like to be really thorough). For a while I thought I could make it happen without rennet, but I tested my theory and know better now. You need rennet. You also need citric acid powder. Luckily, those things are easy to locate. If you can find non-homogenized milk, I suggest you use that -- and please, stick to whole milk. The rest is really easy and fun, and if I can do it, anyone can. 

I'm showing you how I've successfully made mozzarella but if you have any tips, or favorite sources for supplies, I hope you'll share them in the comments section. 

Mozzarella

Makes 1 large or 2 small mozzarella balls

1/4 rennet enzyme tablet
1/4 cup cold filtered water (to mix with the rennet)
1 1/2 teaspoon citric acid
1 cup cold filtered water (to mix with the citric acid)
1 gallon whole milk (non-homogenized is best)
Salt to taste

See the full recipe (and save it and print it) here.

Photos by James Ransom 

 

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Comments

[thecheesemaker]

01:26 PM on 04/28/2012

Besides using citric acid to produce the acidity in the milk (pH of 5.2-5.4 is needed prior to stretching), one can also use a Mesophilic or Thermophilic lactic starter culture and also Mild Lipase powder(for added flavor) to make Mozzarella. This type of Mozz needs about 5 hours to ripen before actually making the mozz. Citric acid will produce the softer fresher style mozz while the bacterial cultured mozz will produce a firmer pizza style mozz. Using fresh from the farm whole milk is the best, yet one can also use non-homogenized milk with a little added cream. And, after making the mozz, use citric acid or vinegar to make fresh Ricotta from the left over whey.

[Lindstr7]

02:15 PM on 04/13/2012

Anyone know where to get rennet and citric acid without sending away for it?

[tkytk80]

03:58 PM on 04/12/2012

What a fun project! I teach a group of kids different cooking techniques about once a month. This is definitely on our to-do list.

[brokenleoheart]

02:10 PM on 04/12/2012

nom nom nom

[Palafox]

02:25 PM on 04/11/2012

Doesn't look too difficult, but what's the amount of salt required?

[WilmaJune]

12:04 PM on 04/11/2012

I cannot imagine a logical reason for anyone wanting to go through all that to make mozzarella cheese. I would rather make my own pasta and buy the cheese.

[shrinkrapper]

01:51 PM on 04/12/2012

Homemade cheese is soooooo much better!

[Irish georgia peach]

07:42 PM on 04/12/2012

Ahhh, WilmaJune, my friend. I thought the same thing until....Several friends and I got together last year and made 6 kinds of cheese for fun. It was all DIVINE...Divine, I say!

[cardiaccare]

11:58 AM on 04/11/2012

Momma mia! That looks delicious. And not too hard to do.

[Rebecca Carey]

12:05 AM on 04/11/2012

Why only Whole milk?

[SteveAstroUK]

04:08 PM on 04/10/2012

I thought it had to be water-buffalo milk to be Mozzarella ?

[vdubrosa]

10:04 AM on 04/12/2012

In Italy buffalo milk is used. Its not available in the US so cow's milk is used here.
The buffalo milk makes a much creamier mozzarella.

[davidpower]

02:19 PM on 04/10/2012

FABULOUS! FABULOUS! FABULOUS! and EMPOWERING, SHOWING WE REALLY CAN MAKE AND EAT SUPER HIGH QUALITY WITHOUT IT COSTING $10.00 + a pound!

[Fogcatcher]

02:16 PM on 04/11/2012

And it looks like fun!!!