Making your own fresh mozzarella cheese at home is easier than you might think! With just four natural ingredients, you can create a soft, stretchy, and creamy cheese that tastes far better than store-bought. It’s fresh, pure, and made without unnecessary additives — perfect for pizzas, salads, or simply enjoyed warm with a drizzle of olive oil.
Ingredients (Makes about 300 g / 10 oz)
- 1 liter (4 cups) whole milk (preferably fresh, not ultra-pasteurized)
- 2 tablespoons lemon juice or white vinegar
- ½ teaspoon salt
- 2 tablespoons plain yogurt (optional, for creaminess)
Instructions
1. Heat the Milk
Pour the milk into a stainless steel pot and heat it gently over medium heat until it reaches about 80°C (175°F) — just before boiling. Stir occasionally to prevent burning.
2. Add the Lemon Juice
Turn off the heat and slowly stir in the lemon juice (or vinegar). Within a few seconds, the milk will begin to curdle — separating into curds (white solids) and whey (a yellowish liquid).
3. Let It Rest and Strain
Cover the pot and let it sit for 5 minutes to allow full separation. Then pour the mixture through a fine strainer or cheesecloth, collecting the curds. Press gently to remove excess whey but don’t squeeze it completely dry — the curds should stay slightly moist.
4. Add Salt and Yogurt
Transfer the curds to a bowl. Add the salt and yogurt (if using) and mix lightly until combined. The yogurt makes the cheese softer and more elastic.
5. Stretch and Shape
Now comes the fun part!
- Heat a pot of water to about 80°C (175°F) again.
- Place the curds (in a heatproof bowl or directly in the water) to soften for 30–60 seconds.
- Using a spoon or your hands (wear gloves if hot), stretch and fold the cheese until smooth and shiny.
- Form it into a ball or several small balls.
6. Chill and Store
Place the mozzarella balls in cold water for a few minutes to firm up. Then store them in a bowl of lightly salted water in the refrigerator for up to 3 days.
Tips for Perfect Mozzarella
- Always use whole milk — skim or ultra-pasteurized milk won’t curdle properly.
- If the curds don’t form right away, add a bit more lemon juice.
- For a rich flavor, drizzle with olive oil and sprinkle with herbs before serving.
How to Enjoy It
- Slice over fresh tomatoes and basil for a classic Caprese salad.
- Melt it on homemade pizza or lasagna.
- Pair it with olive oil, black pepper, and crusty bread for a simple appetizer.
This Homemade Mozzarella Cheese is pure, soft, and absolutely delicious — proof that real food made simply always tastes better! Once you try it, you’ll never want to buy pre-packaged mozzarella again.
