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This homemade mozzarella cheese tastes heavenly delicious, tender and mild. It is ideal for pizza, casseroles, salads and breakfast. Here I show you how to make mozzarella cheese at home without rennet. You can find a detailed recipe with the exact quantities and step-by-step instructions below.
Which milk for mozzarella cheese recipe?
The mozzarella cheese recipe without rennet only works with raw milk, which you can also use to make your own cream. Alternatively, according to some sources, it could work with pasteurized fresh milk from the supermarket. However, I have not tested this myself.
Never use store-bought long-life milk to make mozzarella cheese at home. It is not suitable for this recipe.
In Germany, you can get raw milk from your local dairy farmer. You can usually tap it fresh from a milk vending machine.
Look around for an organic dairy farmer in your area. You can also see for yourself how the cows live on the farm.
How to make mozzarella cheese without rennet
You don’t need any animal or vegetable rennet for my mozzarella cheese recipe. I only use fresh milk, vinegar and a little salt for flavor. No special ingredients are needed, just like for making mascarpone cheese.
Alternatives for vinegar essence
To curdle the milk, I used vinegar essence with 25 percent acidity in the recipe. It was added to the raw milk by the teaspoon.
Alternatively, you can use white wine vinegar. You will then need a much larger quantity. Add the vinegar to the milk by the tablespoon.
You can also use food-grade citric acid or, as for the tvorog, lemon juice. You will need about 1 teaspoon of the citric acid. Gradually sprinkle it into the milk, stirring constantly. Add the juice in portions until the cheese has completely separated from the whey.
Enjoy and store
Homemade mozzarella cheese tastes delicious with a cup of coffee for breakfast. It also combines perfectly with tomatoes and basil.
It is also suitable as a topping for pizza and casseroles, such as the cauliflower broccoli casserole or the vegetarian pelmeni casserole. You can refine various vegetable salads with homemade mozzarella. It makes delicious rice bombs or stuffed flatbread.
After cooling in water, dry the mozzarella with kitchen paper. Then wrap it in cling film or place it in an airtight container and keep it in the fridge. It will keep for about 1 week.
Do not store the mozzarella cheese in the leftover whey. Otherwise its surface will become quite mushy.
This homemade mozzarella cheese is
- mild,
- soft,
- tender,
- fibrous,
- smooth,
- fresh,
- heavenly delicious,
- vegetarian,
- without rennet,
- quick and easy to make from two ingredients,
- more tasty than store-bought,
- ideal for pizza, casseroles, salads, for eating on its own.
How to make mozzarella cheese: tips and tricks
- This mozzarella cheese recipe only works with raw milk.
- In Germany, you can get raw milk from your local dairy farmer.
- Use a kitchen thermometer to check the temperature of the milk.
- Instead of vinegar essence, you can use white wine vinegar, lemon juice or food-grade citric acid. The quantity can then be different. Add as much of each ingredient to the milk in small portions until the cheese separates completely from the whey. Read more about this in the article above.
- You can adjust the amount of salt to taste.
- Optionally, you can wear kitchen gloves when stretching and folding the mozzarella.
- The longer you stretch and fold the cheese, the firmer its consistency will be in the end. So if you want a soft mozzarella, stop stretching as soon as your cheese mixture becomes smooth.
- You can use the leftover whey for baking recipes.
- Do not store the homemade mozzarella in the leftover whey, otherwise its surface will become mushy.
Have you made mozzarella cheese at home with this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
You can also make these dairy products yourself:
- How to make yogurt: thick and creamy with 2 ingredients
- Homemade processed cheese spread – from farmer’s cheese
- How to make butter from cream
Homemade mozzarella cheese
Equipment
- kitchen thermometer
Ingredients
- 2 l raw milk
- approx. 7 tsp vinegar essence with 25 % acidity
- 1 tbsp salt or to taste
Instructions
- Pour raw milk into a saucepan with a thick base and heat to 113 °F - 122 °F (45 °C - 50 °C) while stirring.
- Remove the milk from the heat and add vinegar essence by the teaspoon, stirring carefully but thoroughly after each teaspoon. As soon as the cheese separates completely from the whey, you no longer need to add vinegar essence. This will result in a yellowish liquid and one large and several smaller pieces of cheese.
- Scoop all the pieces of cheese out of the whey with a slotted spoon, shape them into a ball with your hands and squeeze out the excess liquid.
- Dissolve salt in the whey in the saucepan, heat to 158 °F - 167 °F (70 °C - 75 °C) while stirring, turn off the heat and leave the whey on the hot hob.
- Place the cheese ball in the hot whey for 1 - 2 minutes, remove it with a slotted spoon and leave it to cool for a few seconds so that it is no longer too hot to touch. Now carefully fold and stretch the very warm cheese until it has cooled down and is difficult to shape. Place it in the hot whey for another 1 - 2 minutes and stretch and fold it again. Repeat the process if necessary until you have a smooth cheese mass. Each time it is heated, the cheese will become easier to stretch.
- Shape the mozzarella into a ball and place it in ice-cold clean water for about 5 minutes.
- Dry the homemade mozzarella cheese and enjoy it or store it in an airtight container in the fridge.
Notes
- This mozzarella cheese recipe only works with raw milk.
- In Germany, you can get raw milk from your local dairy farmer.
- Use a kitchen thermometer to check the temperature of the milk.
- Instead of vinegar essence, you can use white wine vinegar, lemon juice or food-grade citric acid. The quantity can then be different. Add as much of each ingredient to the milk in small portions until the cheese separates completely from the whey. Read more about this in the article above.
- You can adjust the amount of salt to taste.
- Optionally, you can wear kitchen gloves when stretching and folding the mozzarella.
- The longer you stretch and fold the cheese, the firmer its consistency will be in the end. So if you want a soft mozzarella, stop stretching as soon as your cheese mixture becomes smooth.
- Do not store the homemade mozzarella in the leftover whey, otherwise its surface will become mushy.
- See the detailed tips and tricks for making the mozzarella cheese at home at the top of the article.
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