Introduction: Why Make Mozzarella at Home?
Making mozzarella cheese at home is not only fun and rewarding but also ensures that you have a fresh, preservative-free cheese for your favorite dishes. Whether you’re using it for pizzas, salads, sandwiches, or snacking, homemade mozzarella has a rich, creamy flavor that store-bought versions can’t match.
Even if you’re new to cheese-making, this simple step-by-step guide will help you create stretchy, delicious mozzarella in under an hour using just a few basic ingredients!
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Ingredients for Homemade Mozzarella
To make fresh mozzarella cheese, you only need a few ingredients:
8 cups whole milk (raw or pasteurized, but NOT ultra-pasteurized)
7 tablespoons white vinegar or lemon juice 
1/3 cup salt 
Cheesecloth (for straining)
Slotted spoon (for scooping curds)
Thermometer (recommended for accuracy)
Optional Additions:
Calcium Chloride (¼ tsp) – Helps restore calcium in pasteurized milk for firmer curds.
Liquid Rennet (¼ tsp) – Can replace vinegar for a more traditional mozzarella texture.
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Step-by-Step Instructions for Making Mozzarella
Follow these steps to make soft, stretchy mozzarella at home:
Step 1: Heat the Milk
Pour 8 cups of whole milk into a large, heavy-bottomed pot.
Heat the milk over medium heat, stirring occasionally to prevent burning.
Bring the milk to 190°F (88°C) – just before it boils (small bubbles will appear around the edges).
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Step 2: Add Vinegar or Lemon Juice
Once the milk reaches 190°F, remove it from heat.
Slowly stir in 7 tablespoons of white vinegar or lemon juice.
Let the milk sit for 5-10 minutes – the acid will cause the milk to curdle, separating into curds and whey.
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Step 3: Strain the Curds
Using a slotted spoon, gently scoop out the curds into a colander lined with cheesecloth.
Let the curds drain for 5-10 minutes, pressing lightly to remove excess whey.
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Step 4: Salt and Knead the Curds
Sprinkle 1/3 cup of salt over the curds.
Knead the curds gently until they start coming together into a ball.
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Step 5: Heat and Stretch the Cheese
Place the cheese in a microwave-safe bowl and heat for 20-30 seconds at a time.
Remove and knead/stretch the cheese.
Repeat heating and stretching until the cheese becomes smooth and elastic (this takes 2-3 rounds).
Tip: If the cheese is too dry, add a teaspoon of warm whey while kneading.
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Step 6: Shape and Store
Shape the cheese into a ball or log.
If you want a softer texture, dip the mozzarella in ice water for 5 minutes.
Store the cheese in a container with some whey or salted water to keep it fresh.
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Tips for Perfect Homemade Mozzarella
Use high-quality milk – Avoid ultra-pasteurized milk, as it won’t form proper curds.
Don’t overheat – Heating milk beyond 190°F can make curds too firm.
Knead gently – Over-kneading can make the cheese tough rather than stretchy.
Eat fresh – Homemade mozzarella is best within 2-3 days, but can last up to a week in the fridge.
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How to Use Homemade Mozzarella
Once you’ve made your fresh mozzarella, here are some delicious ways to enjoy it:
On Pizza – Melt it over a crispy crust with fresh tomato sauce and basil.
In Caprese Salad – Pair with tomatoes, basil, olive oil, and balsamic glaze.
Stuffed in Sandwiches – Try it in grilled cheese or paninis.
With Pasta – Add to lasagna or baked ziti for extra creaminess.
As a Snack – Enjoy slices with crackers and fruit.
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Storage & Freezing Tips
How to Store Fresh Mozzarella
Keep mozzarella in a bowl of whey or lightly salted water.
Store in the refrigerator for up to 5 days.
To keep it fresh longer, wrap it tightly in plastic wrap.
Can You Freeze Mozzarella?
Yes! If you have leftovers, follow these steps: Slice or shred the cheese.
Place in an airtight container or freezer bag.
Freeze for up to 3 months.
To use frozen mozzarella, thaw in the fridge overnight before melting or eating.
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Frequently Asked Questions (FAQs)
1. Can I use low-fat milk?
Whole milk works best! Low-fat milk won’t produce creamy, stretchy mozzarella.
2. What if my cheese isn’t stretchy?
Make sure to heat and knead properly – stretching needs warmth!
3. Can I make mozzarella without a microwave?
Yes! Heat the curds in a bowl of hot water instead.
4. Is rennet better than vinegar?
Rennet creates a firmer, more traditional mozzarella, but vinegar is easier for beginners.
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Final Thoughts: Homemade Mozzarella is a Game-Changer!
Making mozzarella cheese at home is not only easy but also a fun, rewarding process that results in fresh, creamy cheese with no preservatives or additives. Whether you use it for pizza, pasta, sandwiches, or snacking, homemade mozzarella always tastes better!
Try this recipe today and enjoy your very own fresh mozzarella! 
