Q: Can I use skim milk to make mozzarella?

A: Whole milk is best for creaminess; skim won’t yield the same results.

Q: How long does homemade mozzarella last?

A: Up to 1 week if stored in brine in the refrigerator.

Q: Do I need special equipment?

A: Just a thermometer, slotted spoon, and pot—no fancy tools.

Q: Can I freeze mozzarella?

A: Yes, but texture changes; it’s best eaten fresh.

Q: Why didn’t my curds form properly?

A: Likely due to ultra-pasteurised milk or incorrect temperatures.

Mozzarella Fresca Fatta in Casa dalla Consistenza Morbida e Cremosa

Fresh Homemade Mozzarella with a Soft and Creamy Texture

Rated 5.0 stars by 1 users

Cuisine

Italian

Servings

2 mozzarella balls

Prep Time

15 minutes

Cook Time

30 minutes

Calories

Mozzarella is one of Italy’s most iconic cheeses, celebrated for its delicate flavour, soft texture, and versatility in both simple and elaborate dishes.

While it’s readily available in stores, homemade mozzarella has an unbeatable freshness. With just a few ingredients—milk, citric acid, rennet, and salt—you can transform everyday milk into a silky, stretchy cheese that elevates your cooking to a new level.

This cheese is essential in Mediterranean cuisine, most famously starring in the Caprese salad alongside ripe tomatoes and basil. It also melts beautifully, making it the perfect topping for pizza, lasagna, and baked pasta dishes.

Fresh mozzarella embodies the philosophy of Italian cooking: simple, high-quality ingredients prepared with care. Once you taste homemade mozzarella, you’ll appreciate its creamy texture, subtle tang, and the joy of creating something artisanal in your own kitchen.

Image of Fresh Homemade Mozzarella with a Soft and Creamy Texture

Ingredients

1 gallon whole milk (not ultra-pasteurised)
1 1/2 teaspoons citric acid dissolved in 1/4 cup cool water
1/4 rennet tablet (or 1/4 teaspoon liquid rennet) dissolved in 1/4 cup cool water
1 teaspoon kosher salt

View Cart (0) Checkout

Directions

In a large pot, pour the milk and stir in the citric acid solution. Slowly heat the milk to 90°F (32°C), stirring gently.
Remove the pot from heat and stir in the rennet solution for 30 seconds. Cover and let sit undisturbed for 5 minutes until curds form.
Cut the curds into 1-inch cubes with a long knife, then slowly heat to 105°F (40°C), stirring gently.
Remove from heat and continue stirring for 2–5 minutes. The curds will begin to separate from the whey.
Scoop curds into a colander lined with cheesecloth. Gently press to remove whey.
Heat a pot of water to 180°F (82°C). Place curds in hot water, stretch with a spoon until elastic, shiny, and smooth.
Knead salt into the cheese, shape into a ball or small bocconcini.
Serve fresh, or refrigerate in brine for up to 1 week.

Nutrition

Serving Size: 1
per serving: Calories; 80

Amount/Serving % Daily Value

Fat: 6 grams; 8%
Saturated Fat: 4 grams; 20%
Cholesterol: 20 milligrams; 7%
Sodium: 150 milligrams; 6%
Carbs: 1 grams; 0%
Protein: 6 grams
Sugar: 1 grams
Fiber: 0 grams; 0%

10 consigli per preparare la migliore mozzarella

Utilizzare sempre latte non ultrapastorizzato per una migliore formazione della cagliata.
Sciogliere separatamente l'acido citrico e il caglio prima di aggiungere.
Usa un termometro: la precisione della temperatura è fondamentale.
Non mescolare eccessivamente la cagliata; essere delicato per preservare la consistenza.
Tirare la cagliata solo quando avrà raggiunto la temperatura di 82°C.
Salare mentre si impasta per una distribuzione uniforme.
Lavora velocemente; la mozzarella solidifica velocemente una volta stesa.
Conservare in salamoia per mantenere l'umidità e il sapore.
Mangia fresco per un sapore migliore, preferibilmente entro 2-3 giorni.
Sperimenta con le forme: palline, trecce o bocconcini.

Servitelo con suggerimenti

Insalata caprese (pomodoro, basilico, olio d'oliva)
Sulla pizza fatta in casa
Nei primi piatti al forno come le lasagne
Su un tagliere di formaggi con prosciutto e olive
Con pane fresco e salsa all'olio d'oliva

Domande frequenti

D: Posso usare il latte scremato per fare la mozzarella?
R: Il latte intero è il migliore per la cremosità; skim non produrrà gli stessi risultati.

D: Quanto dura la mozzarella fatta in casa?
R: Fino a 1 settimana se conservato in salamoia in frigorifero.

D: Ho bisogno di attrezzature speciali?
R: Solo un termometro, una schiumarola e una pentola: niente strumenti fantasiosi.

D: Posso congelare la mozzarella?
R: Sì, ma la trama cambia; è meglio consumarlo fresco.

D: Perché la cagliata non si è formata correttamente?
R: Probabilmente a causa del latte ultra pastorizzato o delle temperature errate.

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."

Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

Discover why our Japanese-style knife sets are trusted by home cooks and professionals alike.

Shop Professional Knives →

Torna al blog

Articolo aggiunto al tuo carrello

Mozzarella Fresca Fatta in Casa dalla Consistenza Morbida e Cremosa

Fresh Homemade Mozzarella with a Soft and Creamy Texture

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

10 consigli per preparare la migliore mozzarella

Servitelo con suggerimenti

Domande frequenti

Chef's Recommendation

Paese/regione

Lingua

Il tuo carrello (0)

Fresh Homemade Mozzarella with a Soft and Creamy Texture

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

10 consigli per preparare la migliore mozzarella

Servitelo con suggerimenti

Domande frequenti

Chef's Recommendation

Join 5,000+ Home Cooks Who Sharpen Their Own Knives

Related Blogs

Il tuo carrello (0)