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.

Frisk hjemmelaget mozzarella med en myk og kremet tekstur

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

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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 tips for å lage den beste mozzarellaen

Bruk alltid ikke-ultrapasteurisert melk for best ostemassedannelse.
Løs opp sitronsyre og løpe separat før tilsetning.
Bruk et termometer - temperaturnøyaktighet er avgjørende.
Ikke rør ostemasse for mye; vær skånsom for å bevare teksturen.
Stretch the curds only when they reach 180°F (82°C).
Salt under elting for jevn fordeling.
Arbeid raskt; mozzarella setter raskt når den er strukket.
Oppbevares i saltlake for å beholde fuktighet og smak.
Spis fersk for best smak, helst innen 2–3 dager.
Eksperimenter med former: baller, fletter eller bocconcini.

Server den med forslag

Caprese salat (tomater, basilikum, olivenolje)
På hjemmelaget pizza
I bakte pastaretter som lasagne
På en ostebrett med prosciutto og oliven
Med ferskt brød og olivenolje dip

Vanlige spørsmål

Spørsmål: Kan jeg bruke skummet melk til å lage mozzarella?
A: Helmelk er best for kremethet; skim vil ikke gi de samme resultatene.

Spørsmål: Hvor lenge varer hjemmelaget mozzarella?
A: Inntil 1 uke ved oppbevaring i saltlake i kjøleskap.

Spørsmål: Trenger jeg spesialutstyr?
A: Bare et termometer, hullsleiv og gryte – ingen fancy verktøy.

Spørsmål: Kan jeg fryse mozzarella?
A: Ja, men tekstur endres; det er best å spise fersk.

Spørsmål: Hvorfor ble ikke ostemassen min ordentlig dannet?
A: Sannsynligvis på grunn av ultrapasteurisert melk eller feil temperatur.

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Frisk hjemmelaget mozzarella med en myk og kremet tekstur

Fresh Homemade Mozzarella with a Soft and Creamy Texture

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Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

10 tips for å lage den beste mozzarellaen

Server den med forslag

Vanlige spørsmål

Chef's Recommendation

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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 tips for å lage den beste mozzarellaen

Server den med forslag

Vanlige spørsmål

Chef's Recommendation

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