Homemade Mozzarella Cheese Recipe

Creamy, salty, gooey, melting, and super-delicious; all the best things spark my mind regarding cheese. The homemade mozzarella cheese recipe is a godsend that can be made with only three ingredients!

Homemade mozzarella cheese is my all-time favourite due to its sticky threads, and I always have my hands on it in pizza, pasta, salads, and sandwiches.

Homemade mozzarella cheese is more flavorful than the stuff you buy in the store. It needs a few materials and a bit of patience, but the result is worth it.

It’s not that mozzarella cheese is hard to make, but getting the same store-bought cheese is somewhat tricky. Follow the steps on using the right amount of curdling agent, what milk you’ve chosen, and the appropriate temperature with the tips I mentioned to get the proper textured cheese.

Last but not least, practice makes perfect. Try making mouth-watering mozzarella cheese at home with this quick and easy recipe. Thanks me later.

Let’s jump to the recipe.

Why You’ll Love This Recipe

Great for beginners: Are you resistant to trying new things in the kitchen? Don’t be. This recipe is highly convenient for beginners. You don’t need to master any science. Just follow the tips and get the perfect scrumptious mozzarella cheese ready.

Ready in no time: This delicious homemade mozzarella cheese requires only 30 minutes from start to finish.

Simple ingredients: You don’t need fancy ingredients to make cheese. The recipe makes use of the 3 simple and readily available ingredients that are present in almost everyone’s pantry.

Kids friendly: Being a mother, I always prefer to cook something healthy and delicious that kids can’t resist. This recipe presents one of the most loved ingredients for items like loaded fries, pizza, sandwiches, cheese sticks and pasta at home.

Highly nutritious: Mozzarella cheese packs essential nutrients like vitamins, calcium, phosphorus, zinc, biotin, and protein. Eating it in moderation helps to get potential health benefits.

Ingredients

Pure milk: I used fresh, whole, raw milk for the absolute results. Its high protein content produces soft cheeses, such as cream cheese and cottage cheese, and gives the best creamy and rich texture to cheese. You can use low-fat milk, but the cheese will be drier and less flavorful.

White vinegar makes an excellent homemade cheese, giving it subtle zest and texture. Vinegar helps to form curds in the milk, which is finally processed to become cheese.

Salt: Mozzarella cheese tastes lactic and bland without salt. It enhances the savor of your finished cheese.

Water: water is necessary to stretch the curd for perfectly finished cheese and remove the bitterness of vinegar.

Instructions

Take fresh full-cream milk. Heat it on low to medium flame until it turns lukewarm. Stir it with a spatula.

Check its temperature by placing your finger in it for 3 seconds. If the temperature is tolerable, switch off the flame. If its temperature is too hot, let it cool.

Slowly add vinegar to the milk and stir it in a clockwise position. Focus on your hand movements. Fast stirring will ruin your cheese. The vinegar must be at room temperature.

At this point, the milk starts curdling and takes the form of blocks. Gather the curd, remove it from the pan, and press in your hands to drain excess water until it turns into a ball shape. If it feels too hot, let it rest for some time. Now the paneer is ready.

Heat water in a pan and add salt. Stir it till the salt dissolves. Again, the water should be hot enough that your hands can tolerate its warmth. Add paneer to this water and stir it with a spatula using up and down slow hand movements for 3-4 minutes. Fast rotation will splinter it.

Take out the cheese in your hands and press it between your palms with full pressure. The cheese turns flexible and soft.

Place it in a bowl or any utensil you want to give it the shape by pressing it with your hands. Chill it in the refrigerator for 2 hours. Our homemade gooey mozzarella cheese is ready.

Nabeela Pro Tips

Follow these tips to make your cheese like the one you get from the superstore.

Don’t use refrigerated, boiled, or canned milk for best results. Instead, use full-cream fresh milk.

Stir the milk with a spatula gently after adding vinegar; otherwise, the cheese consistency will be ruined.

Don’t over-stir otherwise, the curd may break.

The acidic properties of salt water reduce the bitterness of vinegar and make paneer gooey and stretched.

Want restaurant-style threaded cheese? Remove all the moisture by pressing it. The more your paneer is dried, the better its texture after baking.

Check its stretching and flexibility by grating the cheese and placing it between two slices of bread. Heat from both sides on a pan. The perfect cheese ends up greasy and melting.

FAQS

About 165 grams of mozzarella cheese is obtained with one liter of milk.

Whole fresh milk from cow, goat, organic, raw, or pasteurized milk works well in cheese making. The whole milk version is high in fat and protein and melts better. Hence, it is the best choice for making cheese at home.

Either the milk is too hot or too cold when you put vinegar. Secondly, you used UHT (Ultra High Temperature) pasteurized milk. It means milk is processed at high temperatures and then cooled down for sterilization, destabilizing the proteins. As a result, the calcium in the milk does not bond properly to make a good curd.

Wrap and store mozzarella cheese in the fridge. It can last several days but is always best when eaten fresh.

The cheese becomes hard when you over-stretch the curd or cut its pieces too small. The stretch is needed just enough to create a smooth texture and form it into a ball.

How To Serve?

Homemade mozzarella cheese is ideally used in different recipes like pizza, pasta, sandwiches, and deep-fried snacks.

I love to make Mozzarella cheese in cheesy Meatballs. Another great option is caprese salad using sliced mozzarella, tomatoes, and fresh basil drizzled with olive oil or balsamic vinegar.

The choices are limitless, depending on where your imagination ends.