How to Make Mozzarella Cheese at Home

1. Over medium heat, cook the milk in a six to eight quart stainless steel pot. Add the citric acid and lipase mixtures and stir.

2. Gradually heat the milk until it reaches 88 degrees Fahrenheit. While waiting for the milk to reach the desired temperature, stir periodically to prevent burning.

3. The curd, or solid part of the mixture, should begin forming at this point. Add the calcium chloride and rennet mixtures and stir frequently while gradually heating the mixture to 105 degrees Fahrenheit.

4. Once the mixture has reached 105 degrees, remove it from the heat. Cover the pot and allow the mixture to sit for fifteen minutes. During this time, the rennet will divide the curds (solids) and whey (liquids).

5. Place the curds in a colander and drain as much excess liquid as possible. If the curds are not solid enough to be moved, let them sit for a few minutes longer.

6. Transfer the strained curds to a microwavable bowl and microwave for sixty-seventy seconds on high power. Carefully remove the bowl from the microwave and press the curds to reveal any excess liquid, which you can then pour out.

7. Gradually add the salt while kneading the curds. Microwave the curds again on high power for sixty seconds. Pour off any extra liquid and let sit for a moment. The cheese is likely to be very hot at this time, so allow it a few minutes to cool. This will make it easier to handle.

8. Once cooled, knead the cheese until it reaches a consistency similar to that of taffy. Stretch and pull the cheese to make it more firm and stringy. If you prefer softer, less stringy cheese, do not pull or stretch too much.

9. You’re all finished! Store the cheese in an airtight container and refrigerate for up to one week. If you are not planning to use the cheese within a week, you may want to freeze it. Frozen mozzarella keeps fresh for up to one month.