Homemade Mozzarella Cheese Recipe

Homemade Mozzarella Cheese Recipe


-5L of fresh whole milk

1 tablet of Viking Chef Rennet

-1/4 cup of cool  water

-1 teaspoon of salt


1. Heat the milk in a large pot over medium heat until it reaches32°C (90°F). Stir occasionally to prevent scorching.

2. In a small bowl, dissolve the rennet in the cold water and stir well.

3. Once the milk has reached the desired temperature, remove it from the heat and add the rennet mixture. Stir gently for30 seconds.

4. Cover the pot and let it sit undisturbed for5-10 minutes, until the curd has formed and separated from the whey.

5. Cut the curd into small pieces with a knife or curd cutter. Then, using a slotted spoon, scoop the curd into a microwave-safe bowl.

6. Microwave the curd on high for1 minute. Drain the whey and knead the curd with your hands until it becomes smooth and shiny.

7. Microwave the curd for another30 seconds and knead it again. Repeat this process until the cheese is stretchy and pliable.

8. Shape the cheese into a ball or any desired shape. Add salt to taste and let it cool in the refrigerator for at least30 minutes before serving.

Your homemade mozzarella cheese is now ready to be enjoyed on its own or used in your favorite recipes!

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