Make Fresh Mozzarella: Traditional Village Cheese Recipe!

Name: Make Fresh Mozzarella: Traditional Village Cheese Recipe!
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Cuisine: Italian
Ingredients: 4 liters Whole Milk (Fresh, unpasteurized if possible for best results); 1/4 teaspoon Liquid Rennet (Diluted in 1/4 cup cool, non-chlorinated water); 1 tablespoon Fine Sea Salt (Or to taste, for seasoning the mozzarella); 2 liters Water (For heating curds and stretching, heated to about 85°C (185°F))

Discover the age-old art of making fresh, delicious mozzarella cheese by hand, following a cherished traditional method from a rustic mountain village. This step-by-step guide brings the authentic taste of homemade cheese to your kitchen.

#Mozzarella

#Homemade

#Cheese Making

#Traditional

#Dairy

#Rustic

Freshly Formed Mozzarella Ball

Recipe Information

30m

Prep Time

Cook Time

1h 30m

Total Time

Servings

Medium

Italian

English

Nutrition (per serving)

280

Calories

18g

Protein

Carbs

22g

Fat

Stretching the Mozzarella Curd

Ingredients

Whole Milk
(Fresh, unpasteurized if possible for best results)
4 liters
Liquid Rennet
(Diluted in 1/4 cup cool, non-chlorinated water)
1 teaspoon

Fine Sea Salt
(Or to taste, for seasoning the mozzarella)
1 tablespoon
Water
(For heating curds and stretching, heated to about 85°C (185°F))
2 liters

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Curds Draining Hot Water

Instructions

0/6 completed

1
Gently heat the milk in a large pot over medium-low heat until it reaches approximately 32°C (90°F). Stir occasionally to prevent scorching.
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5m
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Gently heat the milk in a large pot over medium-low heat until it reaches approximately 32°C (90°F). Stir occasionally to prevent scorching.
5m
Use a food thermometer for accurate temperature control.
2
Remove the pot from heat. Add the diluted rennet solution, stirring gently with an up-and-down motion for about 30 seconds. Cover and let the milk sit undisturbed for 30-45 minutes until a firm curd forms.
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45m
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Remove the pot from heat. Add the diluted rennet solution, stirring gently with an up-and-down motion for about 30 seconds. Cover and let the milk sit undisturbed for 30-45 minutes until a firm curd forms.
45m
The curd should cleanly pull away from the sides of the pot.

3
Using a long knife, cut the firm curd into 2.5 cm (1 inch) cubes. Let it rest for 5 minutes.
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2m
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Using a long knife, cut the firm curd into 2.5 cm (1 inch) cubes. Let it rest for 5 minutes.
2m
Even cuts help with uniform whey release.
4
Heat 2 liters of water to about 85°C (185°F). Carefully place the curds into a heat-resistant bowl and pour the hot water over them. Let the curds sit in the hot water for about 5-10 minutes, allowing them to heat through and soften.
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10m
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Heat 2 liters of water to about 85°C (185°F). Carefully place the curds into a heat-resistant bowl and pour the hot water over them. Let the curds sit in the hot water for about 5-10 minutes, allowing them to heat through and soften.
10m
The curds should become pliable and stretchy, resembling melted cheese.
5
Using heat-resistant gloves, begin stretching and folding the curds in the hot water until they become smooth and glossy. Work quickly to maintain the temperature. Sprinkle with salt as you stretch to incorporate the flavor.
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10m
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Using heat-resistant gloves, begin stretching and folding the curds in the hot water until they become smooth and glossy. Work quickly to maintain the temperature. Sprinkle with salt as you stretch to incorporate the flavor.
10m
Handle the hot curds carefully; they can be very hot.

6
Once the mozzarella is smooth and elastic, form it into desired shapes (balls, logs). Immediately transfer the formed mozzarella into an ice bath to cool and firm up.
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5m
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Once the mozzarella is smooth and elastic, form it into desired shapes (balls, logs). Immediately transfer the formed mozzarella into an ice bath to cool and firm up.
5m
Cooling quickly helps preserve the shape and texture.