Tulo

Fresh Mozzarella Cheese Recipe

Citric acid drops the milk's pH so the curds form quickly without a long culturing period, and a small amount of rennet firms those curds into a stretchable mass. Heating and kneading the curds afterward realigns the proteins into long elastic strands, which is what gives fresh mozzarella its signature stretch and shine.

Prep
15 min
Cook
20 min
Total
35 min
Servings
8

Ingredients

Servings8
  • 1 gallon whole milk, not ultra-pasteurized
  • 1 1/2 tsp citric acid
  • 1/4 tsp liquid rennet (or 1/4 rennet tablet)
  • 1/4 cup cool water, for diluting rennet
  • 1 tsp cheese salt or fine kosher salt

Nutrition per serving

Calories
300
Protein
16g
Carbs
24g
Fat
16g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Dissolve the citric acid in 1/4 cup cool water and stir it into the cold milk in a large, non-reactive pot.
  2. 2Set the pot over medium heat and warm the milk slowly, stirring often, until it reaches 90°F (32°C); you'll start to see small curds separating from the whey as it heats.
  3. 3Dilute the rennet in 1/4 cup cool water. Remove the pot from heat and stir the rennet mixture gently into the milk for about 30 seconds using an up-and-down motion. Cover and let sit undisturbed for 5 minutes.
  4. 4Check for a clean break: the curd should look like set custard and split cleanly around a knife. Cut the curd into a 1-inch grid, cutting straight down and then at an angle to reach the bottom of the pot.
  5. 5Return the pot to low heat and gently warm the curds to 105°F (40°C), stirring slowly so the pieces firm up without breaking apart completely.
  6. 6Scoop the curds out with a slotted spoon into a microwave-safe bowl, pressing gently to squeeze out excess whey; reserve the whey.
  7. 7Microwave the curds for 1 minute on high, then drain off any liquid that pools in the bowl and knead the curds briefly with a spoon or gloved hands.
  8. 8Microwave in 30-second bursts, draining and kneading between each, until the curd reaches about 135°F (57°C) and feels smooth and pliable like warm taffy.
  9. 9Sprinkle in the salt and fold it through, then stretch and fold the mass over itself repeatedly until it turns smooth, shiny, and elastic.
  10. 10Pull off portions and shape into smooth balls by tucking the edges underneath, pinching them closed on the bottom. Drop the balls into a bowl of ice water for 5-10 minutes to firm up before serving.

Tips & variations

  • Ultra-pasteurized milk won't set into curds properly no matter how much rennet is used; check the carton and choose regular pasteurized whole milk instead.
  • If the curds feel too cool to stretch smoothly, dip them back into the reserved hot whey for 20-30 seconds to rewarm before continuing.
  • Save the whey for baking; it works well in place of water in bread dough for extra flavor and a softer crumb.
  • Add a pinch of dried oregano or cracked black pepper into the curd while kneading for a simple flavored variation.

Storage & reheating

Keep fresh mozzarella submerged in a lightly salted water bath or its own whey in the refrigerator, and use within 3 to 5 days for the best texture. Fresh mozzarella is meant to be eaten cold or at room temperature rather than reheated; warming it in a microwave or oven makes it rubbery. It can be frozen for up to 2 months, though the texture turns slightly more crumbly after thawing, so frozen mozzarella is best reserved for melting into cooked dishes rather than serving fresh.

Tips from the Tulo kitchen

  • A dairy or candy thermometer clipped to the side of the pot makes it much easier to hit the 90°F and 105°F marks accurately than guessing by feel.
  • Wearing thin rubber gloves while kneading the hot curd protects hands from the heat and makes it easier to knead longer without stopping.

FAQ

Can I use store-bought pasteurized milk for fresh mozzarella?

Regular pasteurized whole milk works fine, but ultra-pasteurized (also called UHT) milk has had its proteins altered by high heat and will not form firm curds, so check the label before buying.

Why won't my mozzarella curd stretch?

This usually means the curd hasn't reached a warm enough temperature, around 135°F. Rewarm it in hot whey or microwave in short bursts, testing the stretch after each one, until it pulls into smooth ribbons without tearing.

Can I make fresh mozzarella without a microwave?

Yes. Instead of microwaving, knead the drained curds directly in a bowl set into a larger bowl of very hot (not boiling) water, which keeps the curd warm enough to stretch.

How is fresh mozzarella different from the low-moisture mozzarella used for pizza?

Fresh mozzarella is packed in brine or whey, has a much higher moisture content, and has a soft, milky flavor best eaten cold. Low-moisture mozzarella is aged and dried slightly, which gives it the firmer texture and better melt-and-stretch behavior used on baked pizza.

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