This homemade mozzarella cheese recipe is yummy and delicious. Use it in salads, pizza, pasta and more!

**Equipment Needed:**

- 5 quart pot
- Measuring spoons/cups
- Thermometer
- Knife
- Slotted spoon
- Mesh strainer (optional)
- Microwavable bowl and microwave



 

    Serves:  servings    Total Time:  60 minutes Prep Time: 30 minutes Cook Time: 30 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Water - 1 ¼ cup  Citric\_acid - 1 ½ tsp Rennet\_tablet - ¼ crushed OR ¼ teaspoon Vegetarian liquid rennet  Milk - 1 gallon whole or 2% NOT ultra-pasteurized Salt - 1 teaspoon Kosher 

## Instructions

Step 1

Equipment: 5 quart pot, measuring spoons/cups. thermometer, knife, slotted spoon, mesh strainer (optional), microwavable bowl and microwave

Step 2

Prepare the rennet: In a small bowl, combine ¼ cup water with rennet, stir till dissolved.

Step 3

Add the rennet solution. Gently stir in rennet solution for 30 seconds. Cover the pot and let rest 10 minutes.

Step 4

Cut the Curds: A soft curd should have formed (looks like custard), if not, let sit another 5 minutes. Cut the curds into 1 ½ inch cubes in a checkerboard-like grid. 

Step 5

Cook the curds: Return the pot to the stove over medium heat - stirring gently a few times, try not to break up curds too much - until the temperature reaches 105 º F. Remove the pot from heat, cover and let rest 5 minutes. 

Step 6

Separate curds from whey: Using a slotted spoon, remove the curds and place in a bowl or mesh strainer. Gently press curds to remove whey. 

Step 7

Re-heat curds: May do this in hot whey water or microwave (see notes) 

Step 8

Add salt: Sprinkle curds with salt and squeeze in to incorporate. 

Step 9

Stretch and shape: While curds are still hot, use hands to stretch and fold the curds until they become tight, firm, and glossy – about 2 minutes. May wear rubber gloves or plunge hands into ice water at this stage if curd is too hot to handle. 

Step 10

Shape into 2 (8-ounce) balls. Immerse into ice water to set.

Step 11

Store cheese: May store cheese balls in cold whey water or regular water for up to 5 days

 

### Notes

**Re-heat curds-** May do this in hot whey water or microwave:

- **Hot Water:** Re-heat the whey water (or fresh water) to 180º F**. Add the curds back into the whey water (or just immerse the mesh strainer into the water),** and **let rest for 3 minutes**. Check the temperature of the curds and **remove when they reach 135 degrees.**
- **In microwave:** Place curds in a microwavable bowl. Heat in microwave on High for 1 minute. Drain off whey, and fold the curds over themselves a few times- will still be like cottage cheese. Microwave another 30 seconds, check temperature of curd, **until reaches 135º F.**

## Nutrition Information

  Calories: 100 Calories 

## Dietary Restrictions

 Vegetarian