How to Make Mozzarella

Fresh mozzarella is the perfect gateway cheese into the world of cheese making.


  • 1 gallon whole milk, not ultra high pasteurized (UHT)
  • 1/2 cup cold water, divided
  • 1 1/2 teaspoon citric acid
  • 1 teaspoon vegetable rennet
  • 2 teaspoons kosher salt


  1. In a medium bowl, combine 1/4 cup cold water and citric acid. In a small bowl, combine 1/4 cup water and rennet.
  2. In a large, nonreactive pot, combine the citric acid mixture and milk, then stir well. Place it on the stove on medium-low heat, and let the mixture warm up to 90 degrees, while gently stirring.

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