Contains advertising
Homemade mozzarella is a real delicacy and can be easily prepared at home with our recipe. To make mozzarella, you only need milk and rennet and citric acid, and on the same day you can enjoy the best mozzarella with no additives and no plastic.
Mozzarella is the epitome of Italian cuisine, found in every supermarket and part of many dishes (such as our tomato-mozzarella sauce). Did you know that you can easily make mozzarella yourself? You only need 3 ingredients! Of course, making mozzarella takes a little longer than buying the balls, but you are rewarded with the best taste and you also save on plastic and – depending on the quality – additives and preservatives. You can also make mini mozzarella yourself for tomato-mozzarella skewers.
Mozzarella production: The basic ingredients
For the recipe you only need 3 ingredients: milk, rennet and citric acid. The finished cheese also tastes great in a mango salad with rocket!
- Fresh, non-homogenized milk: In Italy, buffalo milk is often used to make mozzarella. This is almost unavailable here, so our mozzarella recipe is made from cow’s milk. You must make sure that you buy fresh, non-homogenized milk so that the recipe works. Raw milk straight from a farmer’s milk machine would be ideal.
- Lab contains enzymes that initiate the coagulation process of the milk, so that the liquid milk becomes a soft but firm homemade mozzarella. Rennet therefore contributes to the consistency, structure and taste of typical mozzarella. Note: Rennet is not considered vegetarian! We did not get the rennet from the pharmacy, as is often said on the Internet, but ordered these rennet drops* online.
- citric acid is an important ingredient because it lowers the pH value of the milk and thus contributes to coagulation. The correct pH value makes the cheese elastic and fibrous during production. Vinegar can also be used as an alternative; for the sake of simplicity, we recommend citric acid because it can be dosed more precisely. We also ordered our citric acid online*.
Important tips for homemade mozzarella with rennet
- Use fresh, unprocessed milk for the best results. The recipe will not work with UHT milk. You may even have a milk station near you from a local farm.
- Be patient and pay close attention to temperature control throughout the process.
- Experiment with different salt levels and mold sizes to create your perfect homemade mozzarella.
- Try marinating your homemade mozzarella with herbs and olive oil.
Heat milk
Coagulation by citric acid
Curd
Drain the curd
Form mozzarella balls
Storage in wheyHomemade mozzarella can be easily prepared at home using just 3 ingredients. To make the mozzarella you only need milk, rennet and citric acid.
Suitable recipe recommendations
- 1 Large pot (4 litre capacity)
- thermometer
- Long knife
- Skimmer
- Sieve
- Cheesecloth or fine cotton cloth
- Bowl for hot water bath
- Rubber gloves
100G
Information for 3 Balls
- Important NOTE: The recipe only works with fresh, non-homogenized whole milk!
- Mix the citric acid and rennet in a separate bowl with 50ml of water and set aside. This will help it dissolve better in the milk later.
1 tsp citric acid, 100 ml water
- Pour the fresh whole milk with the dissolved citric acid into a large saucepan. Heat the milk slowly and carefully to 32°C while stirring constantly.
2 liters of fresh whole milk 3.8%
- Remove the pan from the heat and stir in the rennet. Cover the milk and let it stand without stirring for about 5-10 minutes until it becomes a solid mass.
10 drops rennet
- Now you can clearly see how a liquid (the whey) and a solid part (the curd) have formed. Cut the solid curd in the pot into cubes of about 1-2 cm using a long knife or a cheese harp.
- Heat the small cubes in the pan slowly to 43°C, stirring carefully so as not to break the cheese cubes. This takes about 10 minutes. Leave to rest for another 5 minutes at 43 degrees.
- Prepare a large bowl with a sieve and a cotton cloth in it. Carefully lift the cheese mixture out of the pot with a slotted spoon and place it in a sieve with a cotton cloth. The whey will be collected in the bowl. Allow to drain for about 30 minutes until no more liquid comes out. Do not help it by pressing.
- Put the whey back into the pot, add salt and heat to 80°C. Divide the cheese into 3-4 pieces and dip each one individually into the hot whey for 10 seconds using a slotted spoon. If you want, you can also make around 30-40 mini mozzarella balls.
1 tsp salt
- With your hands (we recommend using gloves), pull it apart a little and shape it. Each time you dip it in hot water, the mozzarella becomes more elastic and easier to knead and shape. Stretching creates the typical consistency of mozzarella. Finally, shape it into a ball and place the end downwards.
- Tip: Small excess parts can always be processed into the next ball.
- Store the mozzarella in the cooled (and optionally strained) whey. Enjoy immediately or store in an airtight container in the refrigerator. Fresh mozzarella will keep refrigerated for 2-3 days.
By loading the video, you accept YouTube’s privacy policy.
Learn more
Load video
Our latest recipe
Our sweet potato minced meat casserole with feta recipe is incredibly delicious and guaranteed to please the whole family. Spicy baked sweet potatoes with a creamy sauce, fruity tomatoes, aromatic minced meat and a crispy cheese crust made from grated cheese and feta. Everyone is guaranteed to want seconds of this sweet potato casserole with minced meat. We promise, you will love our sweet potato feta minced meat casserole. With […]
To the recipe
You might also like these recipes
Pinterest Flyer
* Note: This post contains affiliate links, for example to Amazon.de. This means that we receive a small commission as soon as you buy something via the link. This does not change anything for you or the price. We also only recommend products if we are convinced of them.
