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How to Make Mozzarella Cheese


  • 1 gallon Milk whole or 2%, not ultra-pasteurized
  • 1 1/2 tsp Citric Acid dissolved in 1/4c water - Buy Here
  • 1/4 Tab Rennet - Tabs dissolved in 1/4 cup cool water - - Buy Here
  • 1/4 cup Cheese Salt dissolved in 1/4c water - Buy Here


  • Pour the milk into the dutch oven. Stir in the citric acid solution. Over medium heat, slowly warm to 90°F stirring gently.
  • Remove from heat and gently stir in the rennet solution, stirring for 30 seconds. Cover and let stand for 5-10 minutes.
  • Once the milk has set, cut it into uniform curds: make several parallel cuts vertically through the curds and then several parallel cuts horizontally, creating a grid-like pattern.
  • Place the oven over medium heat and warm the curds to 105°F. Stir slowly as the curds warm, but try not to break them up too much. The curds will eventually clump together and separate more completely from the whey.
  • Remove from the heat and continue stirring gently for 3-5 minutes.
  • Ladle the curds into a strainer and set aside.
  • Heat the whey to 175°F and add cheese salt.
  • Place strainer into hot whey and heat curds until internal temperature reaches 135°F, working the curds using rubber gloves.
  • Using both hands, stretch and fold the curds a few times. Shape the mozzarella into a ball. Note: The more times the cheese is stretched and folded, the firmer it will become.
  • Place mozzarella ball into an ice water bath for 30 minutes or serve warm.