DIY Mozzarella Cheese Recipe
  • 1 Gallon of Whole Milk (NOT the ultra-pasteurized kind!)
  • ⅓ Tsp Liquid Rennet (I used vegetable)
  • ¾ Cup lukewarm Water
  • 1½ Tsp Citric Acid
  • ¾ Tsp Kosher Salt
  • Digital Food Thermometer
  • Slotted Spoon
  • Clean, new Dish Gloves
  • Stainless Steel pot with a heavy bottom
  • Microwave-safe dish
  1. Combine the liquid rennet with ¼ cup of the lukewarm water. Do the same with the remaining water and the citric acid. Stir to dissolve.
  2. Pour the milk into your pot. Over medium-low heat, bring it up to 55 degree F. Make sure to stir it lightly to keep it from scorching.
  3. When you get the milk to 55 F, add in the citric acid water. Lightly combine but make sure it is well mixed in.
  4. Bring the milk up to 91 F and add in the Rennet water. This is when the fun starts to happen and you should see the milk starting to curdle!
  5. Do not stir the milk now. You want it to form correctly and mixing at this point could break the delicate curds. Watch your cheese very closely at this point.
  6. Around 98 F, turn off the heat. You should be able to see the whey very clearly. It is the light yellow liquid. Take a slotted spoon and gently remove the curds and place them in your microwave safe bowl.
  7. Place the curds in the microwave and heat on high for a minute and 10 seconds. Remove from the microwave with potholders. Put on your gloves and holding the cheese, drain it back into the pot. Fold the cheese once over on itself and add the salt (sprinkle it). Put the cheese back in the microwave for 45 seconds to a minute. Take it out, drain it and fold it over again. Do this as many times as it takes to remove as much of the liquid whey as possible.
  8. You will know it is ready when it looks like melted cheese. It should have a stretchy feeling. You can leave it in a large ball or make smaller balls out of it. Place it in the fridge to cool and enjoy!
Recipe by Saved By Grace at