Homemade mozzarella is one of the easiest ways to bring fresh and real flavor into your kitchen. If you’ve got a gallon of milk and a little time, you can make soft, stretchy cheese that melts like a dream. To make homemade mozzarella, you won’t need fancy equipment or special skills. Just a pot, a spoon, and the right ingredients. Once you see those curds form, you’ll wonder why you didn’t try it sooner. Ready to make your own mozzarella? Let’s get started! What You’ll Need: Tools: A heavy-bottomed pot Cooking thermometer Slotted spoon Large bowl Cheesecloth or clean dish towel Microwave or a bowl with hot water Ingredients: 1 gallon whole milk (not ultra-pasteurized) 1½ teaspoons citric acid ¼ tablet of rennet or ¼ teaspoon liquid rennet 1 teaspoon kosher salt 1 cup cool water Local or farm-fresh milk makes the cheese even better. If you can find it, use it. How to Make Homemade Mozzarella in 30 Minutes Go from a pot of milk to stretchy, salty cheese in just four steps. Before long, you’ll have a fresh ball of mozzarella that’s ready to enjoy. Step 1: Warm and Curdle the Milk First, dissolve the citric acid in half a cup of water. Pour that into your cold milk and stir gently. Then place the pot over medium heat and warm the milk to 90°F. Stir every now and then. Once the mixture reaches 90°F, stir in the rennet (dissolved in the other half-cup of water). After that, take the pot off the heat and let it sit for 5 minutes. The milk will thicken like pudding and pull away from the sides of the pot. Step 2: Cut and Heat the Curds Use a long knife to cut the curds into small cubes. Slowly warm the curds to 105°F while stirring gently. As they heat, they’ll shrink and begin to separate from the yellowish whey. For step-by-step photos and troubleshooting, the Cultures for Health guide is a helpful resource. Step 3: Drain and Stretch Scoop the curds into a bowl. Microwave them for 30 seconds or cover them with hot water to soften. Drain off any extra liquid. Start stretching the cheese. Pull it by hand or with a spoon. If it won’t stretch, reheat it for a few seconds. Keep folding and pulling until it turns shiny and smooth. Step 4: Salt and Shape Now sprinkle in the salt and fold through the cheese. Shape your mozzarella into smooth balls or logs. After that, place them in a bowl of cool water and let them chill for 10 minutes. Tips from the Kitchen Table If the curds feel too stiff, reheat and try again. Gloves help if the cheese gets too hot to handle. Don’t worry if the mozzarella looks strange at first. That’s normal, so you just keep going and it usually smooths out. Stretch only until the cheese feels smooth and soft. You can find more details and video tutorials from the New England Cheesemaking Supply Co. if you need a visual. What to Make with Homemade Mozzarella Mozzarella cheese is best eaten fresh, so use it within a day or two while still creamy. Here are some ways to enjoy your creation: Add slices to a tomato and basil salad Melt it over lasagna or baked pasta Tuck it inside grilled cheese or garlic bread Use it on your next homemade pizza Looking for more inspiration? Wisconsin Cheese has recipe ideas perfect for fresh mozzarella. Got your own go-to dish? Share it with us in the comments! Why Homemade Mozzarella Is Worth It Homemade mozzarella gives you something store-bought never can. It’s fresh, mild, and full of flavor. You also get the satisfaction of making it yourself. Once you’ve stretched your first batch, packaged cheese just won’t hit the same. And when it melts on a slice of bread or disappears into a bubbling lasagna, you’ll be glad you made it. Try it this week and let us know how it turned out. Did your curds stretch? Did your pizza hit just right? Tell us your story. FAQs Q: Can I use raw milk? A: Yes. Just make sure it’s clean and fresh. It gives a richer flavor. Q: Do I need special rennet? A: Tablets or liquid rennet both work fine. Q: Do I need a mold to shape the cheese? A: Not at all. Just shape it by hand. Q: How long will it last in the fridge? A: About three to four days, kept in cold salted water. Q: Can I freeze it? A: You can, but it might lose some texture. Q: My curds didn’t form. What went wrong? A: Check your milk. Ultra-pasteurized milk won’t work. Q: Can I use lemon juice instead of citric acid? A: Citric acid gives better results, but lemon juice can work in a pinch. Q: Do I need a microwave? A: No. A bowl of hot water works just as well. Q: Can kids help? A: Yes—with supervision around hot curds. Q: What can I do with leftover whey? A: Use it in baking, pour it over plants, or add it to smoothies.