Homemade Mozzarella Cheese

There’s something incredibly satisfying about making your own cheese at home, and mozzarella is one of the easiest and most rewarding cheeses to start with. Whether you’re a cheese enthusiast, a home cook looking to impress, or someone following a keto or low-carb diet, this homemade mozzarella cheese recipe is for you. Not only is it delicious and versatile, but it’s also a great way to save money and avoid preservatives found in store-bought cheese.

In this blog post, we’ll walk you through the entire process of making mozzarella cheese from scratch, including tips, variations, and answers to frequently asked questions. Plus, we’ll provide keto and low-carb versions for those watching their carb intake. Let’s dive in!

Ingredients for Homemade Mozzarella Cheese

Here’s what you’ll need to make about 1 pound of fresh mozzarella cheese:

• 1 gallon of whole milk (avoid ultra-pasteurized milk, as it won’t curdle properly)
• 1.5 teaspoons of citric acid (dissolved in 1/4 cup of cool water)
• 1/4 teaspoon of liquid rennet (dissolved in 1/4 cup of cool water)
• 1 teaspoon of cheese salt (or non-iodized salt)
• Optional: Herbs or spices for flavor variations

Step-by-Step Instructions

Step 1: Prepare the Milk

1. Pour the gallon of whole milk into a large pot.
2. Heat the milk slowly over medium heat until it reaches 55°F (13°C).
3. Add the citric acid solution and stir gently for 30 seconds.

Step 2: Add the Rennet

1. Once the milk reaches 90°F (32°C), remove it from the heat.
2. Add the rennet solution and stir gently for 30 seconds.
3. Cover the pot and let it sit undisturbed for 5-10 minutes until the milk forms a solid curd.

Step 3: Cut the Curds

1. Use a long knife to cut the curd into 1-inch cubes.
2. Let the curds rest for 5 minutes to release more whey.

Step 4: Heat the Curds

1. Place the pot back on the stove and heat the curds to 105°F (40°C) while gently stirring.
2. Remove from heat and continue stirring for 2-3 minutes.

Step 5: Stretch the Cheese

1. Use a slotted spoon to transfer the curds to a microwave-safe bowl.
2. Microwave the curds on high for 1 minute, then drain off any excess whey.
3. Knead the cheese like dough, adding salt as you go. If it’s not stretchy enough, microwave for another 30 seconds.

Step 6: Shape and Cool

1. Shape the cheese into a ball, braid, or log.
2. Place it in a bowl of ice water for 5 minutes to set the shape.
3. Store in the refrigerator for up to 1 week.

Cook Notes and Variations

Cook Notes

• Use a thermometer to ensure accurate temperatures.
• If the cheese doesn’t stretch, it may need more heat or a longer resting time.
• Save the whey for baking, smoothies, or cooking grains.

Flavor Variations

• Herbed Mozzarella: Add dried basil, oregano, or garlic powder during kneading.
• Smoked Mozzarella: Use liquid smoke or cold-smoke the cheese after shaping.
• Spicy Mozzarella: Mix in crushed red pepper flakes or jalapeños.

Keto and Low-Carb Versions

Keto Mozzarella

Mozzarella is naturally low in carbs, making it perfect for keto diets. To make it even more keto-friendly:

• Use organic, full-fat milk for higher fat content.
• Skip any added sugars or high-carb flavorings.

Low-Carb Mozzarella

For a low-carb version, follow the same recipe but ensure you’re using milk with no added sugars. You can also experiment with almond milk or coconut milk, though the texture may vary.

Frequently Asked Questions (FAQs)

1. Can I use ultra-pasteurized milk?

No, ultra-pasteurized milk won’t curdle properly. Look for pasteurized or raw milk instead.

2. Where can I buy citric acid and rennet?

You can find these at most grocery stores, health food stores, or online retailers like Amazon.

3. How long does homemade mozzarella last?

Homemade mozzarella lasts up to 1 week in the refrigerator. Store it in an airtight container with a bit of whey to keep it fresh.

4. Can I freeze mozzarella cheese?

Yes, you can freeze it for up to 3 months. Thaw it in the refrigerator before using.

5. Is homemade mozzarella cheaper than store-bought?

Yes, making mozzarella at home is often cheaper, especially if you buy ingredients in bulk.

6. Can I make mozzarella without a microwave?

Yes, you can heat the curds in hot whey (175°F/80°C) instead of using a microwave.

Making homemade mozzarella cheese is a fun and rewarding process that anyone can master with a little practice. Whether you’re enjoying it fresh on a caprese salad, melting it on a keto-friendly pizza, or experimenting with flavor variations, this recipe is sure to impress. Plus, with the keto and low-carb options, it’s a versatile addition to any diet.

So, why not give it a try? Gather your ingredients, follow the steps, and soon you’ll be savoring the creamy, stretchy goodness of your very own homemade mozzarella cheese. Don’t forget to share your creations in the comments below—we’d love to hear how it turned out!