🧀 Homemade Mozzarella Delight Recipe

A Simple & Satisfying Way to Create Creamy, Stretchy Cheese at Home

There’s something magical about turning a few basic ingredients into a soft, stretchy ball of fresh mozzarella right in your own kitchen. Whether you're a cheese enthusiast, a home cook looking for a new challenge, or just curious about how mozzarella is made — this Homemade Mozzarella Delight Recipe is the perfect starting point.

No fancy equipment. No complicated techniques. Just pure, creamy satisfaction.

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🛒 Ingredients You’ll Need:

• 1 gallon (3.8 L) of whole milk (NOT ultra-pasteurized)

• 1 ½ teaspoons citric acid (dissolved in ¼ cup water)

• ¼ teaspoon liquid rennet (or ¼ rennet tablet, dissolved in ¼ cup water)

• 1 teaspoon salt (non-iodized preferred)

• Filtered water

• A large pot, thermometer, and slotted spoon

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👩‍🍳 Step-by-Step Instructions:

1. Prepare the Milk

Pour the milk into a large stainless steel pot and slowly heat it to 90°F (32°C). Stir in the dissolved citric acid. This helps the curds form properly.

2. Add the Rennet

Remove the pot from heat and stir in the diluted rennet using an up-and-down motion for 30 seconds. Cover and let it sit undisturbed for 5–10 minutes, or until the milk sets into a soft gel-like curd.

3. Cut the Curd

Using a long knife, cut the curd into 1-inch cubes. Return the pot to the stove and heat slowly to 105°F (40°C) while gently stirring. This helps the curds firm up.

4. Separate Curds from Whey

Once the curds reach temperature, remove the pot from heat. Let it sit for 5 minutes, then scoop out the curds into a microwave-safe bowl. Press out excess whey gently with your hands or a spoon.

5. Microwave & Stretch

Microwave the curds for 1 minute, then drain off more whey. Add salt. Microwave twice more (30 seconds each), kneading and stretching the curds with a spoon or your hands (use gloves — it’s hot!).

Once the cheese stretches like taffy, it's ready!

6. Form the Mozzarella

Shape into balls, braids, or logs. You can eat it warm or chill it in ice water for firmer texture.

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🍴 Serving Suggestions

• Slice it fresh for Caprese salad with tomatoes and basil

• Melt on homemade pizza

• Tear it over pasta dishes

• Pair it with crackers and fruit for a beautiful appetizer board

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🧂 Tips & Notes

• Use high-quality, non-ultra-pasteurized milk for best results.

• Don’t overheat the curds — they can become tough.

• Store your mozzarella in brine (saltwater) for up to 1 week in the fridge.

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Final Thoughts: A Truly Delightful Experience

There’s something deeply satisfying about creating mozzarella from scratch. It’s fun, interactive, and incredibly rewarding — and the taste? So much fresher than anything store-bought.

Once you make it once, you may never go back to packaged cheese again.