As a seasoned home cheesemaker, I've mastered making fresh mozzarella from scratch in less than an hour. With just citric acid, rennet, and milk, it's affordable and delivers restaurant-quality results. Pair it with garden-fresh tomatoes and basil for the ultimate summer caprese salad.
Combine 1/2 gallon of non-homogenized milk with 3/4 teaspoon citric acid in a large saucepan over medium heat. Stir gently to dissolve the citric acid fully. Within moments, you'll see the milk separate into curds and whey. Heat until a probe thermometer reads 90°F.
For the best results, I source fresh non-homogenized milk from a local farm. If using homogenized 1%, 2%, or whole milk, add 1/8 teaspoon calcium chloride dissolved in 1/8 cup water alongside the citric acid, and increase rennet slightly in Step 2. Always avoid ultra-pasteurized milk, as the high-heat process damages proteins essential for cheesemaking.
Dissolve 1/8 teaspoon liquid rennet in 1/8 cup cool water. At 90°F, remove the pan from heat, stir in the rennet solution thoroughly, then cover. Let sit undisturbed for 5-10 minutes as curds thicken.
With homogenized milk, extend resting time by 5-10 minutes and use up to 1/4 teaspoon rennet in 1/8 cup water for stronger coagulation.
Uncover to reveal firm curds. Cut 1-inch slices through them in both directions using a knife or spatula to increase surface area. Gently reheat over medium to 105°F.
At 105°F, ladle or strain curds from whey using a fine mesh strainer. Reserve 1/3 of the whey for storage. Heat remaining 2/3 whey to 180°F. Transfer drained curds to a clean bowl and toss with 1 teaspoon kosher salt.
Ladle 180°F whey over salted curds to cover. Wearing heat-resistant rubber gloves, reach in and pull the cohesive mass. Stretch like taffy, fold over, redip, and repeat 3-4 times. It transforms into a glossy, elastic ball.
Let the mozzarella ball rest at room temperature for 20 minutes. Slice and savor immediately. Store leftovers in reserved whey in the fridge.
Recipe and photos by Emily Fazio
