Homemade Mozzarella Cheese

Hi everyone!

Tonight, I decided to make some homemade Mozzarella cheese with the kids- I thought it would be a fun little experiment and lesson. After all, some adults don’t even realize that you can make your own cheese. ¬†ūüėČ

We had a ton of fun, working together- watching the magic happen. It took about an hour to get it all done, and only a few minutes for us to taste and try it.  But, it was totally worth it!


Here’s what you’ll need:

  • Stock pot
  • Thermometer
  • Whisk and Slotted Spoon
  • Colander
  • Glass Bowl
  • 1 gallon milk
  • Citric Acid
  • Rennet




  • Pour entire gallon of milk into stock pot, slowly. ¬†(I used 1% but next time I think I’ll use whole milk)
  • Dissolve 1/2 of a rennet tablet in 1/4 cup cold water. Dissolve 2 tsp of citric acid in 1 cup of cold water.
  • Warm milk on low-medium heat, until it reaches 165 degrees. ¬†When it reaches 85 degrees, add citric acid mixture and stir with whisk or slotted spoon. ¬†(should take around 10 minutes)
  • Continue to heat until 100 degrees, and add rennet mixture. ¬†(you’ll see the milk begin to curdle…it’s kind of fun!)
  • Heat milk to 105 degrees and then turn heat off.
  • Cover the pot and let it sit for 10 minutes. ¬†The curds will look shiny and white and the whey will look yellowish
  • Check if the curds are ready by pressing with spoon. ¬†If the spoon makes a dent, they are ready.
  • Using a slotted spoon, pick up the curds, and place in colander, leaving whey behind.
  • Press the curds against the colander to drain any whey. ¬†Grasp ball of curds, and squeeze in palms, to drain whey even more.¬†
  • Put curds in glass bowl, and microwave for 3 minutes.
  • Drain the whey and knead curds gently.
  • Microwave 30 seconds-1 more minute- drain, add 1 tsp of salt or any other flavors at this point.
  • Knead and stretch til it creates a smooth texture. ¬†(it gets pretty hot after the second time in the microwave- so I put on gloves…and it’s probably too hot for the kids do the kneading at this point)
  • Tuck edges under.
  • Serve warm for soft mozzarella OR submerge in ice cold water for 15 minutes for the mozzarella to retain it’s shape.


Everyone loved the fresh Mozzarella- and we had fun dipping it in different Balsamic Vinegars we had on hand.  Next time, I am going to make soft mozzarella (skipping the cold water bath) and make a mozzarella and tomato salad.



Also, there’s a fun little Mozzarella Making Kit you can try- that has all the things you need to make your first few batches of Mozzarella Cheese by Roaring Brook. ¬†It’s a good way to get started. ¬†Here’s the Link:
Roaring Brook Dairy Mozzarella Cheesemaking Kit


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