How to Make Mozzarella Cheese?

The origin of the sliceable curd cheese known as fresh mozzarella may be traced back to Italy. It is traditionally prepared from the milk of water buffalo (not buffalo or bison from North America, as many people incorrectly believe), and its light, creamy taste is highly praised. Due to the minimal amounts of fat and salt that it contains, fresh mozzarella is often regarded as one of the cheeses that are most conducive to a healthy diet.  The mozzarella made from the milk of water buffalo is more beneficial than the mozzarella made from cow’s milk because it has more significant quantities of calcium, protein, and iron and contains less cholesterol.

Mozzarella di bufala Fresca is a fresh cheese from buffalo milk sourced directly from local farmers. This delectable cheese is smooth, silky, and has a creamy texture. One of the healthiest cheeses, it contains less fat and sodium. Pizzas, salads, mozzarella sticks, and sliders are all excellent applications for semisoft cheese.

What is Fresh Mozzarella Cheese?

Fresh mozzarella is considerably different from shredded mozzarella cheese. This cheese is young and has a semisoft texture, and it is consumed as soon as it is produced, in contrast to most cheeses, which are matured first before being finished.

The milk used to make fresh mozzarella comes from a type of buffalo native to the Mediterranean region of Italy called the Italian Mediterranean Buffalo, which is said to have been brought to Italy either during Roman times or later on during Barbarian invasions of Italy.

Most mozzarella is made from cow’s milk because only Italy and Bulgaria herd these animals. A significant portion of the mozzarella cheese found in our neighborhood stores is made from cow’s milk. When shopping for authentic fresh mozzarella, you should search for the label “mozzarella di bufala.”

Mozzarella that is made fresh has a smooth texture, a milky taste, and a flavor that is not overpowering. It is best enjoyed at room temperature, so you can completely appreciate its delicate and crisp taste. You should have no trouble locating fresh mozzarella at grocery stores or specialist food shops.

The price of mozzarella might vary somewhat depending on the milk source and the manufacturer; nonetheless, mozzarella made from buffalo’s milk is more costly than mozzarella made from cow’s milk. Milk from an Italian Mediterranean buffalo is about three times more expensive than milk from a cow. This is because transporting buffalo milk is more expensive than transporting cow milk.

What does Mozzarella Cheese Taste Like?

The taste of mozzarella is surprisingly complex for such a reasonably simple cheese. Our favorite mozzarellas are not overly milky, green, floral, or tangy.

Mozzarella is a famous melting cheese that generates an elastic texture sought by many chefs and cheese customers. This is even though mozzarella has a relatively bland flavor. The taste is mild and just slightly acidic, and it has a freshness reminiscent of milk. The cheese will grow runnier and more acidic as it matures, but it will also become softer.


Serving: 1 Slice

  • Calories: 78kcal
  • Carbohydrates: 6g
  • Protein: 4g
  • Fat: 4g
  • Saturated Fat: 2g
  • Cholesterol: 13mg
  • Sodium: 55mg
  • Potassium: 167mg
  • Sugar: 6g
  • Vitamin A: 204IU
  • Calcium: 143mg
  • Iron: 1mg

How to Make Fresh Mozzarella Cheese?


Fresh Milk (from either a cow or a goat)

For the very best outcomes, I find that fresh, whole raw milk works the best. However, you may also use skim milk (2 percent, etc.) – even though the flavor won’t be as creamy or rich as it would be with whole milk – and even pasteurized milk in its place. Please stay away from milk that has been homogenized or ultra-pasteurized since it won’t work.


You may use rennet pills or liquid rennet (which allows you to skip a step). For a vegetarian option, you may use vegetable rennet.

Citric Acid

The substance that will be responsible for the curdling of my milk is going to be citric acid. I’ve tried a few other approaches, but citric acid has consistently produced my experiments’ best and most reliable outcomes. This is essential because its capacity to stretch will be negatively impacted by an acidity level that is too low. At the same time, an acidity level that is too high will result in a gritty and lumpy mass.


Due to the absence of iodine, cheese salt (also known as Kosher salt or non-iodized salt) is used since it does not hinder cheese’s necessary cultures and bacteria.


The rennet and citric acid helped dissolve in the water used in the process.

The Tools Needed

For this do-it-yourself project, besides the standard necessities like bowls, spoons, and a big pot, a few things are considered more “specialists.” These items are as follows

  • A digital thermometer, often known as an instant-read thermometer, is a device that measures temperatures. Once you have many years of expertise producing cheese, you probably won’t need this anymore. Nevertheless, this instrument is not too costly for those just starting but significantly contributes to reaching the desired outcomes.
  • Use gloves made of rubber during the stretching phases since the cheese will be pretty hot. Be careful to use ones that aren’t often used for cleaning purposes.
  • A Large Colander, Which Will Be Used To Drain the Cheese Curds
  • Lining your colander with cheesecloth might be an optional step, but it makes for MUCH simpler cleaning and is one I never neglect.


  • The process of making fresh mozzarella is the same regardless of the milk used. Because mozzarella cheese is not matured like other types of cheese, it is at its peak flavor when consumed within a few hours after being produced.
  • The manufacturing of mozzarella is referred to as the pasta filata process.
  • The curds are formed by incubating the milk with a whey starter containing thermophile bacteria and then adding the rennet to the mixture.
  • The curds are heated in water or whey until they become elastic in texture and begin to form strings, where the name “string cheese” comes from. To produce fresh mozzarella cheese, the curds are first stretched, then kneaded until smooth, and finally formed into round balls.
  • Making mozzarella cheese at home is a relatively simple process. Only rennet, citric acid, milk, and water are required.
  • You may purchase rennet and citric acid at health food shops, specialty markets, and even online at websites that cater to those who make cheese at home.
  • Fresh mozzarella can be made in just thirty minutes, giving you plenty of time to prepare it for your loved ones or guests.

Types of Mozzarella

May make fresh mozzarella with various kinds of milk from other animals. Due to the significant levels of fat and casein that are found in water buffalo milk, raw water buffalo milk may be difficult to digest. Although it is not drunk as a beverage, it is highly appreciated as an ingredient in the production of mozzarella, burrata, ricotta di bufala, yogurt, and other products with comparable uses.

If you want mozzarella produced from cow’s milk in Italy, you should ask for mozzarella fior di latte. Depending on your preference, this mozzarella may be manufactured using pasteurized or unpasteurized cow’s milk, and this would be the same as the typical mozzarella in the United States. You can find it in the department of the supermarket devoted to cheese.

Various regions in Italy, such as Sardinia, Abruzzi, and Lazio, are known for producing mozzarella made from sheep’s milk. Some artisanal mozzarella manufacturers use goat’s milk in their products.


Fresh mozzarella is distinctive and impossible to replace. The best option is burrata. However, the texture would be runnier. However, when it comes to cooking, you can choose a mozzarella with reduced moisture content or another mild melting cheese such as provolone or Monterey Jack. The tastes of these cheeses, however, will not be the same.


You are likely acquainted with shredding mozzarella and layering it over pizza and other baked Italian foods and may use fresh mozzarella in the same way as shredded mozzarella. In addition, you May find it in a wide range of raw and cooked meals. It may be used as a topping for bruschetta and crostini, as well as a layer in salads like the caprice salad, sandwiches and Panini’s, and as a sandwich filling. It is possible to appreciate it in its most basic form, with a drizzling of olive oil or as a complement to melon or tomato. Fillings and stuffing’s made with meat and meatballs, poultry, and vegetarian recipes may all benefit from adding fresh mozzarella because of its pleasantly creamy and melty properties.


Keep the fresh mozzarella you create or purchase submerged in liquid until you are ready to use it. This is true whether you make the mozzarella yourself or buy it. Most mozzarella sold in packages contains some amount of liquid. Mozzarella spoils faster than other cheeses due to its high moisture content. Low-moisture mozzarella will keep longer. Once the mozzarella has been opened, it should be consumed as soon as possible, ideally within the same day. The delicate texture of fresh mozzarella means that you cannot freeze it successfully without being damaged.

What Kind of Milk do you Use to Make Mozzarella Cheese?

Milk for Mozzarella: You can make mozzarella with almost any kind of milk, including whole, 2%, skim, cow, and goat, raw, organic, or pasteurized milk. It is OK to drink milk that has been pasteurized, but you should make sure it was not ultra-high temperature (UHT) pasteurized. The proteins in ultra-high temperature milk have lost their capacity to form curds due to the heating process.

Can I Make Citric Acid at Home?

The beaker containing 450 milliliter’s (1.9 cups) of lemon juice should be used to determine the liquid’s ph. Juice from lemons or limes is ideal for use in extraction processes since both of these fruits have a very high concentration of citric acid, which makes the procedure simpler. Use a pH strip to determine the correct pH level for the juice, which should be between 2 and 3 on the scale.

Is Mozzarella Vegetarian?

Authentic mozzarella, along with other types of cheese, is produced with the help of animal rennet, a substance obtained from the lining of the stomachs of young animals who have not yet been weaned. Because of this, It cannot include mozzarella and a wide variety of other traditional European cheeses in the diets of many vegetarians and that lactose intolerant.

How do you Manufacture Rennet?

Put six heaping spoons of powdered thistle back into the pestle and mortar, and add just enough warm water to cover it. This is how you manufacture rennet. Then do a total of five times each of the following two steps: Soak for five minutes, pound for another five minutes, and add a little bit of extra warm water after each round of pounding.

Is Mozzarella a Healthy Option to Eat?

The amount of calories and fat in mozzarella is pretty minimal. In comparison to other types of cheese, this one is a more nutritious alternative. The lactic acid bacteria Lactobacillus casei and Lactobacillus fermentum are two of the probiotics that may be found in mozzarella.


Contacting your dairy supplier for the specific pasteurization temperature is recommended. There is no way to make mozzarella with ultra-pasteurized dairy, and even milk that is just labelled “pasteurized” may not provide the desired results. Find milk that hasn’t been homogenized and was at least pasteurized at 170 degrees Fahrenheit (77 degrees Celsius). During the stretching process, the whey temperature may get intolerably high; thus, we advise that you protect your hands by donning either clean, thick rubber gloves or two layers of latex gloves.