Authentic Homemade Mozzarella Cheese

Pour the milk into a large, deep pot and heat over low heat until it reaches exactly 38°C (100°F) on a kitchen thermometer. Remove the pot from the heat, stir in the yogurt thoroughly, then cover with a lid and let it rest for 25 minutes to develop acidity.

Gently stir in the rennet using a slow, steady motion. Cover the pot again and leave it undisturbed for 15–20 minutes to allow the curds to set.

Remove the lid and check for coagulation; the curds should have formed a solid mass separated from the liquid whey. Using a large whisk or a sharp knife, gently break the curds into small pieces, roughly the size of a hazelnut.

Prepare a bain-marie by filling a larger pan halfway with water and heating it to 40°C (104°F). Place the pot containing the curds into this water bath. Maintain the water temperature at 40°C for 2.5 hours, checking frequently and topping up with warm water as needed.

After the resting period, use a slotted spoon to transfer the curds into a colander. Allow them to drain for about 15 minutes. Once drained, cut the curds into small pieces and place them into a large heatproof bowl.