How to make mozzarella cheese from raw milk

Unlock the secrets of how to make mozzarella cheese from raw milk with just a touch of patience and a handful of ingredients! Get ready to create a stretchy, smooth masterpiece that surpasses anything you can find in stores.

Alright, folks, listen up! 

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Making fresh mozzarella cheese at home ain’t a cakewalk (but hey, it’s no rocket science either). Trust me, when you nail it, it’s pure cheesy perfection! 

Naturally, I’ve devoted oodles of time to fine-tuning this process before spilling the beans to all of you. So buckle up, get your practice game on, and be ready to dive into the land of homemade cheese experimentation.

I’ve got the ultimate method that guarantees the tastiest results each and every time. Let’s cheese it up!

Making cheese isn’t some crazy, mind-boggling ordeal (believe me, I adore its simplicity).

But here’s the deal: it can get a tad finicky. So don’t feel discouraged if your first time making cheese doesn’t work out.

We’re talking about finding that magical balance of curdling agent for the milk of your choice. It’s like a cheese-making dance, my friends, and practice is your partner in perfection.

So roll up those sleeves, get your curdling game on point, and let’s make your own cheese! 

Why make mozzarella cheese?

If you have a family milk cow and you have gallons of milk that you don’t know what to do with, this homemade mozzarella cheese recipe is perfect for you.

All the more reason to buy a family milk cow, and I can help you buy one here

Making raw mozzarella cheese from scratch is so much better than buying it from the grocery store!

If you don’t have raw milk on hand, store-bought milk will be fine!

Make sure it’s whole milk. This mozzarella recipe is just one type of cheese you can make from milk. It’s simple ingredients and you know exactly what is in your cheese because you made it yourself! 

Another reason to make mozzarella at home is so you can use it in other recipes! Imagine making a homemade pizza and then adding delicious cheese that you also made at home on top. Top it off with adding vegetables that you grew yourself and that is an ACTUAL homemade meal!

Which is so amazing to do! 

Another reason to know how to make mozzarella cheese from raw milk is that it’s another skill under your belt! Why wouldn’t you want to learn a new homemaking skill?!

Ingredients:

Fresh Milk: 

Go for the raw milk, whole goodness if you want the ultimate results. But hey, you can also use skimmed or pasteurized milk (though it won’t be as creamy and dreamy). Just remember to steer clear of homogenized or ultra-pasteurized milk because they won’t do the trick. Look for a local farm to get your hands on some raw milk if you don’t have your own family milk cow. 

Rennet: 

Get your hands on rennet tablets or liquid rennet (the convenient option that saves you a step). And for all the vegetarians out there, vegetable rennet is your go-to.

Citric Acid: 

This bad boy is gonna be your curdling agent. Trust me, I’ve tinkered with other options, but citric acid takes the crown for consistent, mind-blowing results. It gives you the good curds! Be careful with the dosage, though. Too little won’t give you that perfect stretchy mozzarella, and too much will leave you with a lumpy mess.

Cheese Salt (aka Kosher Salt/non-iodized salt): 

Here’s the salty superstar that doesn’t mess with the cheese’s culture and bacteria. No iodine, please!

Water: 

You’ll need this to dissolve the rennet and citric acid. It’s like their trusty sidekick.

Now, let’s talk tools, my cheese makers:

You can purchase my tools here

You are one step closer to knowing how to make mozzarella cheese from raw milk!

Digital Thermometer: 

If you’re new to the cheese-making game, this gadget will be your best bud. It’s affordable and helps you nail the temperature like a pro. Once you’re a seasoned cheese whisperer, you might not need it, but until then, grab one.

Rubber Gloves: 

Things are about to get steamy, folks! When it’s time to stretch that cheese, you better be equipped with gloves. We don’t want any hot cheese mishaps. Oh, and make sure they’re not your cleaning gloves. Ew.

Large Colander: 

This trusty companion will help you drain those precious cheese curds. Don’t leave it behind!

Cheesecloth:

 Okay, it’s not mandatory, but lining your colander with cheesecloth makes cleanup a breeze. It’s a game-changer, so don’t skip it.

Step-by-Step Instructions:

1. Prepare the Citric Acid and Rennet Mixture:
   • In a bowl, dissolve the citric acid in water by stirring until fully dissolved.
   • In a separate bowl, dissolve the rennet in water by stirring well until dissolved.
2. Heat the Milk:
   • Pour the milk into a large pot and add the citric acid mixture.
   • Warm the mixture over medium heat, stirring slowly but continuously until the milk reaches 32ºC/90ºF. Remove from heat.
3. Set and Curdle the Milk:
   • Add the rennet mixture to the warm milk and stir slowly a few times to mix well.
   • Cover the pot and set it aside for 5 minutes.
   • Stir in an up-and-down motion rather than swirling to minimize motion.
   • After 5 minutes, the milk should have been set to a consistency similar to thick yogurt or pudding. If not, set aside for another 5 minutes and try again.

1. Cut the Curds into a Grid and Heat:
   • Create a grid pattern through the curds by slicing in one direction and then the other.
   • Cut deep into the curds, touching the bottom of the pot.
   • Heat the curds over medium heat, stirring very slowly but continuously. Avoid breaking the curds too much.
   • The curds only need to reach 41ºC/106ºF, so they will warm up quickly.
   • Remove the pot from heat as soon as the required temperature is reached and stir slowly for another 5 minutes. The curds will begin to separate from the whey.
2. Drain the Curds:
   • Use a slotted spoon to transfer the cheese curds from the pot to a large colander lined with cheesecloth or a nut milk bag.
   • Allow the curds to drain into a bowl for about 5 minutes.
3. Stretch and Shape the Mozzarella:
   • Fill a large bowl with hot water or heat up the whey liquid (around 76ºC/170ºF) and place the curds inside.
   • Keep the curds in the hot liquid for a few minutes until they become stretchy and resemble melted cheese.
   • Remove the curds from the hot liquid, add salt, and stretch and fold them onto themselves using gloves, similar to taffy.
   • Repeat the stretching process until the curds become shiny and firm. Avoid overworking the cheese.
   • Shape the curds into balls and quickly cool them. You can also make small mozzarella balls (Bocconcini).
   • Optionally, you can place the mozzarella ball in ice water or room temperature whey for a few minutes to set it.

Now you know how to make mozzarella cheese from raw milk!

Storage:

• Serve the fresh mozzarella immediately or store it in the fridge in whey or a salted brine for up to a week.
• You can also freeze the mozzarella for up to six months.
• Grate the mozzarella to top your dishes.

Recipe Notes and FAQs:

• Use caution when stirring if you decide to use goat’s milk to avoid disturbing the curds too much.
• If the cheese is tough or crumbly, you may have used too much acidity or heated it incorrectly. Reduce the amount of citric acid in the next batch.
• Overworking the cheese during the stretching phase can result in a rubbery texture.
• For a softer mozzarella, stop the curds from becoming too firm and minimize stretching.
• You can add dried herbs during the final shaping stage for added flavor.
• Even a “failed” batch can be used in pasta dishes or cooked dishes.