Knowing how to make fresh mozzarella cheese at home is an addicting activity. It allows you to make more recipes with the cheese that you have just made whenever you want.
It adds up to your resume as you learn new ways to bring your original flavor and creativity to the recipes that you already have.
I started using this recipe so I could learn how to make fresh mozzarella cheese at home in order to use fresh Mozzarella cheese on my Neapolitan Pizza.
Fresh Mozzarella tastes amazing on a pizza, and you are going to love it.
While it may seem simple, making fresh mozzarella cheese recipe involves many specific steps to ensure that you get the right combination of ingredients, consistency, and taste.
But also to mention it is super easy and even a kid can make it with the right instructions.
Making mozzarella cheese at home is a super fun thing to do and if you love eating Neapolitan Pizzas then you are going to enjoy making this cheese at home.
You should know that fresh mozzarella is different from what you would find in the store.
It has more moisture, and it will take some time before it gets that strong taste.
The benefit with that is that you get to taste the fresh flavors in it and makes my Neapolitan Pizza taste amazing!
It can develop over time, but you would manage the cheese easier and put it on any recipe that you would want to cook.
So with the guide and recipe that we have below, I will share how to make your mozzarella cheese at home so that you do not have to buy the overpriced ones on the market.
It is really easy so do try this out at home!
How I make Fresh Mozzarella Cheese at Home
- 1 and 1/4 cup of water
- 1 gallon of whole or 2% milk, not fully pasteurized
- 1 and a half teaspoons of citric acid/1 cup of vinegar(if you use vinegar you don’t need rennet)
- 1/4 rennet tablet or liquid rennet
- 1 teaspoon of kosher salt
What You Will Need
- A large non-reactive pot, 5 quarts or larger
- Measuring cups and spoons
- Knife for cutting the curds
- Rubber gloves
- Microwave bowl(or hot water)
- Slotted spoon
Step 1: Dissolving The Rennet
First, pour 1 cup of water into a large bowl and then mix the citric acid.
Make sure that they combine evenly to dissolve the rennet better once you put it in the mixture.
After mixing for about a couple of minutes, measure another 1/4 cup of water in a separate bowl, if you do not have citric acid, you can just take 1 cup of vinegar for 1-liter milk(if you use vinegar then you don’t need rennet).
Mix the rennet in it and then stir gently until the rennet has dissolved into the water.
Step 2: Process The Milk
Set the pot on a stove and then pour the milk and citric acid solution into it.
Set the temperature to medium-high heat and let the mixture warm up to 120 degrees Fahrenheit while stirring it gently.
Continue stirring gently to the count of 30 and then stop stirring, cover the pot, and let it rest for 5 minutes, undisturbed.
You will see immediately all the cheese separated from the milk and this is your mozzarella cheese.
However, there are few more steps on how to get it smooth and perfect but you are halfway there once you successfully complete this step.
Step 3: Cutting The Curds
After letting the milk cool down a little bit, the mixture should have hardened a little bit.
You are looking for a soft texture like jelly or even harder like soft tofu with the milk mixture.
If you think that the mixture is too wet or if the milk is still in liquid form, cover the pot again and let it rest for another 5 minutes.
Step 4: Cooking The Curds
Place the pot back on the stove and let it heat up until the curds are warm enough.
You are looking for an internal temperature of 105 degrees Fahrenheit on the curds.
Remove the curds from the heat and continue stirring them gently for 5 minutes.
The curds would have clumped up together and are starting to separate from the yellow liquid whey.
Step 5: Separate The Curds
Use your slotted spoon to remove the curds from the yellow whey.
Carefully place them in a microwave-safe bowl and try not to break up the pieces of curd that you have separated.
At this stage, the curds would still have a soft texture that can be easily broken down.
So make sure that they keep the shape that you have made from when you cut them.
Step 6: Microwaving The Curds
Place the curds in the microwave and turn it on. Let them stay in the microwave for 1 minute before removing them and then separating the new and developed yellow whey.
Put your rubber gloves on and then fold the curds with your hands.
Be careful not to break them as the texture would still be like a very wet dough so carefully fold the curds inward.
Place the curds back into the microwave and let them cook there for another 30 seconds before measuring the internal temperature. The curds should be at 135 degrees Fahrenheit.
At this internal temperature, the curds would have a nice elastic texture.
Instead of this step, you can just place them in hot water and salt mixture and carefully fold the curd so that they form a nice shape.
Step 7: Stretching The Curds
Get your kosher salt and then sprinkle them over the curd.
Get one curd and then squish it with your hands to get the salt into the curd and get it to incorporate properly.
Start stretching and folding the curd repeatedly until it develops a stretchy texture.
Stretching the curds will allow them to develop a firm texture and become smaller as they tighten up.
Once the curds have a glossy look to them, they are ready to be shaped. You can dunk the mozzarella cheese in cold water now once you are happy with the shape so they stay intact.
You can make a large ball of mozzarella cheese or cut them into small bite-sized pieces if you want.
You can now use the mozzarella cheese right away or store them away in the refrigerator for up to a week.
Place them in a container and then pour a cup of cool whey over them before covering and refrigerating them.
Does Fresh Mozzarella Melt The Same As Regular Mozzarella?
This recipe is made with whole milk, which is also known for its great melting capabilities.
Fresh mozzarella is perfect for melting over pizzas, salads, macaroni, and more recipes.
The challenge that you need to deal with is the moisture on the fresh mozzarella.
It does have a lot of liquid, so it will take longer to heat up, but it can eventually melt.
The thing is, you cannot expect it to melt just like other kinds of cheese.
However, compared to regular mozzarella, fresh mozzarella melts quicker and better when it is cooked properly.
Does Fresh Mozzarella Melt In Sauce?
Fresh mozzarella melts in sauce easily. However, it does not create a creamy texture compared to cheddar cheese and other high-moisture types of cheeses.
At 155 degrees Fahrenheit, mozzarella cheese melts and so it is perfect for pizzas.
It does not make a great dipping sauce, but it does combine with the great flavor of the sauce.
It is considered more as a part of the toppings instead of being part of the sauce.
So yes, fresh mozzarella melts in the sauce, but it does not necessarily make a goopy or creamy texture.
Is Fresh Mozzarella Good For Melting?
Fresh mozzarella is not known for its melting characteristics.
It needs a lot of heat to melt like other cheeses that are easier to melt and blend with wet ingredients.
Fresh mozzarella is full of moisture and is tightened by stretching it.
So instead of melting, it becomes flat, but the strong bond between the molecules does not blend it with sauces.
Is Fresh Mozzarella Good For Pizza?
Pizza is known for the dry ingredients aside from the sauce.
It needs to have the right amount of moisture to blend the ingredients and the flavors, but it should also be dry to make the dough crispy.
Fresh mozzarella, as I have mentioned above, is a wet type of cheese.
It is high in moisture, so the pizza has different texture, especially if you want to make the crust super crispy.
However, that does not mean that you can never use fresh mozzarella on pizzas.
Just make sure that you dry or drain as much liquid as you can from the cheese before cutting and putting it on the pizza.
I usually use Vinegar instead of citric acid powder and rennet and it works like a charm given you take care that you have the right temperature when you add the vinegar.
You can make mozzarella cheese at home using this method and try it with different kinds of milk in the market to see which ones have the best taste and flavor.
How Can You Tell If Mozzarella Is Low In Moisture?
Fresh mozzarella has the most liquid composition of any cheese.
While it does melt, it also exudes water from it to easily damage the pizza if you are not careful.
One thing you can do to make sure that the mozzarella is low in moisture is to rest for longer.
What I mean by that is to let it sour for a little longer to dry out the liquid ingredients.
Low-moisture mozzarella also has a stronger flavor due to the long curing period.
A sign that you have used low-moisture mozzarella is the cheese melts or flattens but it does not emit too much water.
Is Low-Moisture Mozzarella Cheese Healthy?
Low-moisture mozzarella cheese might not be the healthiest option compared to other types of cheeses, but it is healthy in itself. It usually has lower sodium content and is full of minerals.
While it tastes saltier, low-moisture mozzarella does not have any additional salt put into it.
That means that you get a more savory cheese without adding more salt or MSG to your food.
Low-moisture mozzarella also contains a lot of calories, so you have to watch out for that.
It has a longer shelf life, so I say it is better but not necessarily healthier than fresh mozzarella.
It contains a lot of probiotics that can help you boost your immune system.
Should You Store Fresh Mozzarella In Water?
Fresh mozzarella does not have a long shelf life, and it is best to consume it on the day you made it or purchased it. Storing it should be in brine or in whey to preserve the taste and texture of the cheese.
If the fresh mozzarella you ordered did not come with liquid in the tub, then you can store it in water.
Place the cheese in a container and then pour cold water over it.
Place the container in the refrigerator.
This will preserve the fresh mozzarella for up to 3 days, but I recommend consuming it before the third day arrives to get the best of its quality.
What Is The Difference Between Mozzarella And Pizza Mozzarella?
You can compare low-moisture mozzarella and fresh mozzarella for this.
Pizza mozzarella is usually firmer in texture and is easier to grate over the pizza to melt better.
The smaller size of pizza mozzarella makes the pizza stretchy as the cheese melts over the toppings evenly.
Regular mozzarella is high in moisture and is usually put in pizzas by slices.
Pizza mozzarella is usually not alone, meaning it is mixed with cheddar cheese or provolone to get the right texture. That is what makes it better than regular mozzarella.
Mozzarella is more perishable than pizza mozzarella because of the high moisture content.
However, I still prefer fresh mozzarella on pizza to the store-bought shredded mozzarella.
How Long Does Fresh Mozzarella Last?
Fresh mozzarella does not have the best shelf life when it comes to cheeses.
Usually, once you open the package of the fresh mozzarella, it will only last for 5 days in the refrigerator.
After that, you will see that the mozzarella cheese has developed some mold on the surface.
Loaf mozzarella, which has a lower moisture content can last up to three weeks in the fridge.
If you store fresh mozzarella in brine or whey, it can maybe extend the shelf life to 7 days, but I doubt it can get over that. So make sure to use your fresh mozzarella as soon as possible.
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