
Master the art of cheesemaking with this guide to creating fresh, creamy mozzarella from scratch. With just three ingredients and a bit of patience, you'll achieve the perfect stretch and flavor for your favorite Italian dishes.
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.
Empty the water from the large pan, refill it, and heat the water to 85°C (185°F). Pour the hot water over the curds in the bowl and stir with a wooden spoon for 30–40 seconds. Strain off most of the water, then add fresh 85°C water to cover the curds again.
Using a wooden spoon, begin folding and stretching the curds in the hot water. Once they start becoming elastic, put on heavy-duty rubber gloves and continue stretching and folding the curds by hand until they are completely smooth, shiny, and elastic.
Pinch off smaller pieces of the curd and shape them into smooth balls. Immediately drop the balls into a container of cold water to set, then transfer to the fridge. The mozzarella can be stored in its water for up to one week.
Use high-quality non-homogenized milk for the best yield and texture. Temperature control is crucial; use a digital thermometer to ensure the milk and water are at the exact temperatures specified. Always wear heavy-duty rubber gloves when stretching the curds to protect your hands from the 85°C water.





