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How to make Mozzarella cheese at home

From adding a cheesy texture to our pizzas to being a topping for some boring salads, mozzarella cheese is our all time favourite. We all love how it easily melts in our mouth and gives us the perfect cheese pull in pizzas and sandwiches.

It is the best ingredient to add to your food on a cheat day. Mozzarella cheese traces its origin to the city of Naples located in Southern Italy. It is a traditional Italian cheese which was initially prepared using Buffalo’s milk. Now it is usually prepared using cow’s milk.

Though it has a high-calorie content, it also has some amazing health benefits that you cannot ignore. With milk being its key ingredient, mozzarella cheese is a great source of calcium and protein. It strengthens the bones and muscles and boosts the energy.
We usually buy it from the market but it can also be easily prepared at home. By making it at home, you don’t need to worry about its quality as there is a chance of the milk being adulterated outside. Let us show you how you can make this cheese at home using minimum ingredients.

We bring you the recipe of delicious mozzarella cheese which has been our best friend in adding some cheesy flavour to our food and making it even more appetizing.

1-gallon (3.8 litres) milk
1/4 teaspoon liquid rennet
1 cup cold water
1 1/2 teaspoon citric acid
1 teaspoon salt


To prepare the mozzarella cheese, take a large bowl with 1/4 cup of water and add rennet to it. Mix them well. In a separate bowl, combine 1/2 cup of water with citric acid.

Heat the milk in a large container over a medium flame and add the citric acid and water mixture to it. Bring them to a boil and keep stirring occasionally. Use a thermometer to check the temperature of the milk, it should be 32 C (90 F).

Then, remove the container from the flame and add the rennet and water mixture to it. Stir gently for 30 minutes and cover the container. Allow the curd to set for around 5 minutes.

Once set, cut the curd into cubes with a knife. Then, put the container on the gas again and heat over a medium flame until it reaches the 40 C (105 F) temperature. Stir the curd gently occasionally.

Pour the curd into a colander set and keep a bowl below it. Now, drain the excess water from the curd.
Now, take another large pot and add the curd to it. Heat it over a medium flame to 85 C (185°F) temperature.

Put the curd into a strainer and put a bowl of hot water below it for 2- 3 minutes. Wear food safe rubber gloves and then fold or knead the curd several times till it becomes soft and elastic.

Now, add the salt to it and knead and stretch it again and again till the curd become smooth and elastic. Once smooth, your mozzarella cheese is ready.