Homemade mozzarella cheese, quick and easy recipe. Stop buying them from supermarkets!

Homemade mozzarella cheese, quick and easy recipe. Stop buying them from supermarkets!

There is a wide variety of cheeses in the world and if you say you are a cheese lover, you should definitely know the classic Italian cheese: mozzarella.

We know it better because it is one of the main ingredients in pizza preparation, but it is also present in salads and pastas. So if you want to be adventurous, we tell you how to make homemade mozzarella cheese. Here we offer a quick and simple recipe to get you going with this homemade version.

Its name comes from the Italian muzzare, which means “cut”. It is a type of cheese that originates from the Campania region of Italy. It is traditionally made with buffalo milk, although it can also be made with cow or sheep milk. Known for its light taste, light texture and ability to melt, mozzarella has gained worldwide popularity as the cheese that makes pizza taste fantastic.

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There are several types of mozzarella, there is Campania buffalo mozzarella, which is made in this region of Italy using buffalo milk, and then there is traditional mozzarella, fresh or high humidity. Finally we have mozzarella with a lower moisture content, which is used to make pizza.

On this occasion we will teach you how to prepare fresh mozzarella which, although it can also be used for pizza, is perfect for other dishes such as salads, sandwiches or paninis, as a dip for bruschetta or even for meats, fillings, meatballs. and vegetarian dishes.

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How to make mozzarella cheese at home

Mozzarella doesn’t age like most cheeses and is best eaten within a few hours of making it and is considered one of the healthiest cheeses due to its low fat and sodium content.


– 1 gallon of pasteurized milk (4 liters). You can usually find them in supermarkets (don’t buy those that are highly pasteurized or don’t suit you)

– 1 teaspoon of curd, you can get it from a pharmacy that specializes in chemicals or online

– 1 and a half teaspoon lemon salt

– 6 tablespoons of non-iodized sea salt

– half a cup of water.

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Divide the gallon of milk into two equal parts. Add lemon salt to one half and curd to the other. Then heat the milk over medium heat, carefully add the lemon salt and stir briefly. Check if the temperature is 32 °C.

Then add the part of the milk where the curd was and stir gently for 30 minutes. Turn off the heat, cover the dough and let it rest for 10 minutes.

After the time is up, slice the mozzarella (a kind of compact flan that forms). Do this with a metal spatula. Then heated again until it reaches 40.5 °C.

Remove the pieces of curd with a metal spatula or slotted spoon, then place them in a metal colander.

Heat the whey to 80 ° C, add salt and stir for a minute. Place a colander with the curd pieces into the whey and check that the mozzarella is completely submerged. Heat until the internal temperature of the curd reaches 54°C. Remove the curd from the liquid when it reaches the specified temperature and using gloves, preferably silicone, begin to knead it until it hardens and you can form a ball.

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Soak the remaining balls in a bucket of ice water for 30 minutes.

And that’s it! Now you can serve the cheese. Be sure to store the mozzarella in an airtight container with a lid in the refrigerator.

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