How to Make Homemade Mozzarella Cheese

There’s something timeless and rewarding about making cheese from scratch. Homemade mozzarella is one of the most accessible cheeses to start with, and it brings the joy of old-world homemaking right into your kitchen. With just a few ingredients, a little time, and a lot of love, you can turn milk into stretchy, fresh mozzarella the whole family will enjoy.

Cheesemaking: A Timeless Tradition

Mozzarella cheese originated in southern Italy, traditionally made with water buffalo milk. Italian families passed down the art of cheese-making for generations, creating fresh batches every few days as a staple part of their meals. It was a communal process—mothers and grandmothers working in rhythm to stretch curds and shape balls of cheese for the week ahead.

In the American South, cheese-making wasn’t quite as widespread, but farm families often created their own simple dairy products. Soft cheeses and buttermilk were common, made from the milk of family cows. These home dairies kept families fed, and homemakers took pride in learning the craft of transforming milk into nourishment. Today, we carry on that legacy by returning to those roots, choosing fresh ingredients, and learning old skills anew.

Nichole Barnes – Hawthorn Homemaker

Homemade Mozzarella Cheese

A simple recipe for making Mozarella Cheese from scratch in your own kitchen!

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Total Time 30 minutes mins

Servings: 1 Cheese Ball

Course: Snack

Ingredients Equipment Method Notes

Ingredients

  

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• 1 Gallon whole milk (best with raw or non-UHT pasteurized) **Please make your own decisions about the milk you use
• 1/4 tsp citric acid *Must be disolved in water
• 1/4 tsp liquid rennet *Must be disolved with water
• 1/2 cup cool water *1/4 cup for each the citric acid and liquid rennet
• 1 tsp cheese salt

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Equipment

• 1 Pot Large stainless steel pot
• 1 Thermometer Food Thermometer
• 1 Spoon Large Slotted Spoon
• 1 Bowl

Method

 

1. Pour the milk into your large pot and stir in the dissolved citric acid. Slowly heat the milk to 90°F over medium heat, stirring gently.
2. Once the milk reaches 90°F, stir in the diluted rennet using an up-and-down motion for about 30 seconds. Cover the pot and let it sit undisturbed for 5–10 minutes, until the curd has formed.
3. Cut the curds into 1-inch cubes and return the pot to the heat. Gently heat the curds to 105°F while stirring slowly. Once the temperature is reached, turn off the heat and continue stirring for a few minutes.
4. Using a slotted spoon, transfer the curds to a bowl. Microwave for 1 minute, then drain the whey. Fold and knead the curds with a spoon or your hands (wear gloves if it's hot). Microwave twice more for 35 seconds each, kneading and draining between each interval.
5. Add salt, knead again until the cheese is smooth, stretchy, and shiny. Shape it into balls or logs.
6. Cool in ice water for a few minutes before storing or serving.

Notes

Raw Milk Discloser: 

Here at Hawthorn Homemaker, we occasionally use raw milk in our kitchen, especially in traditional recipes like homemade cheeses and cream sauces. Please note, I’m not a medical professional and I’m not recommending raw milk consumption—this is simply what we choose to use on our homestead. Always do your own research, consult with a trusted healthcare provider, and use what you feel is best for your own family.

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Conclusion

Making mozzarella at home is more than just a recipe—it’s a tradition. It’s about getting your hands messy, savoring the process, and appreciating the simplicity of real food. Whether you’re aiming for self-sufficiency or simply want to enjoy the freshest cheese possible, I hope this guide brings you closer to your kitchen and your homestead.