How To Make Amazing Homemade Mozzarella in 30 Minutes

Although there is an abundance of mozzarella sold on the market, it is always a better choice to make your own cheese. Although this process requires several hours of your time, you will not regret preparing it. You can use whole milk, skimmed milk, and 1% or 2% milk, or farm fresh milk. Also, goat, buffalo, or camel milk is recommendable.


Screenshot (54)

Screenshot (55)


  • An 8 quart pot-enameled or stainless steel (do not use cast iron, aluminum, or other reactive pots)
  • Thermometer
  • Several measuring cups or something else for dissolving the Citric Acid and Rennet
  • Strainer for straining the Curds from the Whey
  • Sharp and long knife to cut the Curds
  • Slotted spoon for stirring the Curds
  • Large glass bowl for the drained Whey
  • Small glass bowl for the Curds
  • Microwave


  • Plain white Nylon netting for draining the Curds
  • Plain white cloth for making Ricotta Cheese with the left over Whey
  • Small strainer for dipping out the curds


  • 1 gallon of milk

Leave the milk to set out in the gallon container or in the pot until it gets to 50 degrees. Avoid using ultra-homogenized milk.

  • Crushed Rennet tablet

Used for coagulation of the milk. Another option is liquid Rennet.

  • 2 teaspoons of Citric Acid

1 teaspoon needs to be dissolved in water and the other one needs to be sprinkled directly into the milk. Citric acid gives the cheese its strength

  • ½ cup of water divided in two

Avoid using chlorinated water, bottled water is allowed.

  • 1-2 teaspoons of salt

Source: The Kitchn