Learn how to make the perfect, stretchy homemade mozzarella cheese using the traditional, foolproof method. By using a touch of rennet and citric acid, you'll get a glossy, beautiful cheese every time - no more mushy fails!
Recipe by Samira Kazan on March 5, 2026
Prep time: PT15M
Cook time: PT35M
Total time: PT50M
Rating
5 stars (114 reviews)
Keywords
cheese, homemade mozzarella, how to make mozzarella, mozzarella
Ingredients
1 gallon whole milk (not ultra-pasteurized)
1 teaspoon cheese salt ((or non-iodized kosher salt))
1.5 teaspoons citric acid (dissolved in 1 cup water)
1/4 teaspoon liquid rennet
1/4 teaspoon calcium chloride ((optional but recommended), dissolved in 1/4 cup cool water)
Categories
Pantry Staple
Cuisine
Italian
Steps
Heat milk + citric acid: Pour the milk into a large pot. Stir in the dissolved citric acid (and calcium chloride if using). Warm gently over medium-low heat until it reaches 90°F (32°C).
Add rennet + set: Remove from the heat. Stir in the diluted rennet using an up-and-down motion for 20–30 seconds (avoid swirling). Cover and rest for 5–8 minutes until the curds set and you get a clean break.
Cut curds: Cut the curds into a grid pattern, slicing all the way down to the bottom of the pot. Rest 5 minutes.
Heat curds: Warm slowly, gently lifting/stirring, until the curds reach 105–106°F (40–41°C). Turn off heat and let the curds settle 5 minutes.
Drain: Scoop curds into a colander and drain for 2–3 minutes. Gently press together (don’t over-squeeze).
Heat water: Heat fresh water to 170–180°F (76–82°C).
Soften curds: Place curds in a heatproof bowl and pour hot water over them. Rest 30–45 seconds until pliable.
Salt + stretch: Sprinkle with salt, then gently fold/stretch 2–4 times until glossy and cohesive. Re-warm briefly in hot water if it stiffens or tears.
Shape + set: Shape into a smooth ball and place in cold water for 5–10 minutes to set.
Nutitrion
Serving Size: 2 oz
Calories: 173 kcal
Carbohydrates: 1 g
Protein: 13 g
Fat: 13 g
Saturated Fat: 7 g
Cholesterol: 45 mg
Sodium: 650 mg
Sugar: 1 g
Unsaturated Fat: 4.4 g
Reviews
Cammie on 2026-05-25 (5 stars): I have never made cheese in my life, but I want to start making my own to cut on costs and learn a new skill.
I bought tablet rennet without doing any research, because it seems like no one wants to use it. Still, I did some research and decided to jump the gun and try this recipe. I was so pleased, it came together beautifully even though it was my first shot!
I didn’t use the chloride and it is a lot harder to stretch. I think the water almost needs to be hotter, but I didn’t have gloves so I was dealing with the burn lol. I also forgot the salt so I added the salt into the whey to store. That’s how it’s sold in Italy, so it should last for a little while. I think I also maybe worked it a bit too much so it’s not as soft, but it still worked!
Still, I cannot be more pleased and I’m so excited to try again.
David Lehman on 2026-03-20 (5 stars): 2nd time making and is sooo much better than using vinegar!!
SZ on 2026-03-09 (5 stars): Simple and easy to follow thank you!!!!
