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Step 4: Heat and Stir
Return the pot to the stove and heat slowly to 105°F (40°C) while gently stirring the curds. You’ll see them start to firm up. Once they reach the desired temperature, remove from heat and continue stirring for 2–3 minutes.
Step 5: Separate the Curds and Whey
Use a slotted spoon to transfer the curds into a bowl. Press gently to remove as much whey as possible.
Step 6: Heat and Stretch
Microwave the curds for 1 minute on high. Drain excess whey, then fold and stretch the cheese with a spoon or gloved hands. Repeat heating in 30-second intervals, stretching between each round, until the cheese is smooth, glossy, and stretches like taffy.
Step 7: Add Salt and Shape
Sprinkle in your salt and knead it in. Form the mozzarella into a ball (or mini balls), then plunge it into ice water to cool and set the shape.
How to Enjoy Your Handmade Mozzarella
- Slice for Caprese salad with tomatoes and basil
- Shred over homemade pizza
- Tuck into a grilled cheese sandwich or panini
- Wrap with prosciutto or basil leaves as an elegant appetizer
Storage Tips
Fresh mozzarella is best enjoyed the same day. However, you can:
- Store in a covered container with a little whey or water in the fridge for up to 3 days
- For firmer texture, wrap and refrigerate without liquid
Final Thoughts
Making mozzarella at home might seem like a culinary feat, but it’s actually a straightforward and incredibly rewarding process. You’ll not only end up with a delicious, fresh cheese — but you’ll also get the satisfaction of creating something truly from scratch.
So roll up your sleeves, heat the milk, and get ready to stretch your skills — literally. With this Handmade Mozzarella Recipe, you’re just a few steps away from elevating your home cooking to something truly special.
Curious about making burrata or ricotta next? Let me know — I can guide you through that, too!
