Creamy, stretchy, and surprisingly simple—this 30-minute recipe brings artisanal cheese into your own kitchen.

Mozzarella may be the darling of pizzas and caprese salads, but making it from scratch is a whole new kind of joy. With just a few ingredients and a little kitchen alchemy, you’ll transform humble milk into silky, pillowy cheese that tastes like it came straight from an Italian farmstead.

🛒 Ingredients

• 1 gallon whole milk (avoid ultra-pasteurized)
• 1½ tsp citric acid dissolved in 1 cup lukewarm water
• ¼ tsp liquid rennet (or ¼ rennet tablet) dissolved in ¼ cup cool water
• 1 tbsp kosher salt
• Ice water or salted whey (for cooling)

🔧 Tools You’ll Need

• Large stainless steel pot
• Thermometer
• Slotted spoon
• Cheesecloth or fine mesh strainer
• Rubber gloves (for stretching)

👩‍🍳 Step-by-Step Instructions

1. Warm the Milk
Pour milk into your pot and stir in the citric acid solution. Gently heat to 90°F (32°C), stirring occasionally.

2. Add Rennet
Remove from heat and stir in the rennet solution for 30 seconds. Cover and let sit for 5 minutes. You should see curds forming—like soft gelatin. If not, wait another 5 minutes.

3. Cut the Curds
Use a knife to slice the curds into a grid pattern, reaching the bottom of the pot.

4. Heat Again
Return to low heat and warm the curds to 105°F (40°C), stirring gently. Remove from heat and let sit for 5–10 minutes.

5. Drain the Curds
Scoop curds into a strainer lined with cheesecloth. Press gently to remove excess whey. Let drain for 10 minutes.

6. Stretch the Cheese
Heat some whey or water to 180°F (82°C) and add salt. Place curds in the hot liquid until they reach 135°F (57°C). Wearing gloves, stretch the cheese like taffy until smooth and elastic.

7. Shape & Chill
Form into balls and cool in ice water or salted whey for 10–15 minutes.

8. Serve or Store
Pat dry and enjoy fresh, or store in brine in the fridge for up to a week.

🧬 What Is Rennet, Anyway?

Rennet is the enzyme that makes cheesemaking possible. Traditionally sourced from the stomachs of young ruminants, it curdles milk by breaking down proteins. Today, you’ll find vegetarian and microbial versions that work just as well—perfect for home cooks and ethical eaters alike.

You can find rennet online in liquid or tablet form. Look for brands like New England Cheesemaking Supply or organic microbial options on Amazon or specialty food sites.

🍽️ Pro Tips & Flavor Twists

• Add herbs like basil or oregano during the stretching phase for a savory twist.
• Try smoked mozzarella by briefly cold-smoking the finished balls.
• Want burrata vibes? Wrap your mozzarella around a creamy ricotta center.

PS….you can buy a starter kit too.