Homemade Fresh Mozzarella Cheese

Homemade Fresh Mozzarella Cheese, delicious in the summer with ripe tomatoes 

and fresh basil, plus a drizzle of olive oil and a light sprinkling of salt and pepper. 

Once the cheese balls are formed, they can be eaten right away or covered and 

stored in the refrigerator for a 1-2 days.

 A gallon of milk in a stainless steel pot with the citric acid added, bring up 

to temperature. 

Once the rennet is added, curds will begin to form.

Drain the whey from the curds.  Here, the colander is lined with cheese cloth.

The cheese mass inside the colander is  then placed into warm water. 

This is to help the cheese mass begin to adhere(melt) to itself.

Gently stretch and fold the cheese until smooth. 

Once the cheese mass is smooth, form into a ball.  Place in a small ball, cover and 

refrigerate until ready to use.

As Always, 

ENJOY!

1 gallon of milk makes two cheese balls, approximately 1 pound of cheese. 

1 gallon of milk

1 1/2 tsp. citric  acid powder dissolved in 1 cup water

1 tablet rennet (junket) if liquid rennet less is used, dissolved in 1/4 cup of water. 

kosher salt

   Add milk to 5Qt. pot.  add citric acid and stir.  Bring mixture up to 190 degrees.  Turn of heat.  add rennet.  stir for 25 second.  cover with lid and leave for 5 minutes. Curds should have formed, and whey should be seen around the edges of the milk curd mass.  Using a long knife cut the curd both vertically and horizontally, reach all the way to the bottom of the pot.

 Heat again now to 105 degrees.  Gently stirring, curds should continue to clump and more whey released. 

remove or strain the curds. fill a bowl with warm water or the whey and add 1 tsp. kosher salt. continue folding and stretching cheese. The mass should become silky looking with not clumps. Continue heating water if necessary to keep the cheese mass warm. Once smooth shape in to balls.  Store wrapped in refrigerator or leave at room temp for 2-3 hours if using in the same day.