Q: Can I use skim milk to make mozzarella?

A: Whole milk is best for creaminess; skim won’t yield the same results.

Q: How long does homemade mozzarella last?

A: Up to 1 week if stored in brine in the refrigerator.

Q: Do I need special equipment?

A: Just a thermometer, slotted spoon, and pot—no fancy tools.

Q: Can I freeze mozzarella?

A: Yes, but texture changes; it’s best eaten fresh.

Q: Why didn’t my curds form properly?

A: Likely due to ultra-pasteurised milk or incorrect temperatures.

Yumuşak ve Kremsi Dokuya Sahip Taze Ev Yapımı Mozzarella

Fresh Homemade Mozzarella with a Soft and Creamy Texture

Rated 5.0 stars by 1 users

Cuisine

Italian

Servings

2 mozzarella balls

Prep Time

15 minutes

Cook Time

30 minutes

Calories

Mozzarella is one of Italy’s most iconic cheeses, celebrated for its delicate flavour, soft texture, and versatility in both simple and elaborate dishes.

While it’s readily available in stores, homemade mozzarella has an unbeatable freshness. With just a few ingredients—milk, citric acid, rennet, and salt—you can transform everyday milk into a silky, stretchy cheese that elevates your cooking to a new level.

This cheese is essential in Mediterranean cuisine, most famously starring in the Caprese salad alongside ripe tomatoes and basil. It also melts beautifully, making it the perfect topping for pizza, lasagna, and baked pasta dishes.

Fresh mozzarella embodies the philosophy of Italian cooking: simple, high-quality ingredients prepared with care. Once you taste homemade mozzarella, you’ll appreciate its creamy texture, subtle tang, and the joy of creating something artisanal in your own kitchen.

Image of Fresh Homemade Mozzarella with a Soft and Creamy Texture

Ingredients

1 gallon whole milk (not ultra-pasteurised)
1 1/2 teaspoons citric acid dissolved in 1/4 cup cool water
1/4 rennet tablet (or 1/4 teaspoon liquid rennet) dissolved in 1/4 cup cool water
1 teaspoon kosher salt

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Directions

In a large pot, pour the milk and stir in the citric acid solution. Slowly heat the milk to 90°F (32°C), stirring gently.
Remove the pot from heat and stir in the rennet solution for 30 seconds. Cover and let sit undisturbed for 5 minutes until curds form.
Cut the curds into 1-inch cubes with a long knife, then slowly heat to 105°F (40°C), stirring gently.
Remove from heat and continue stirring for 2–5 minutes. The curds will begin to separate from the whey.
Scoop curds into a colander lined with cheesecloth. Gently press to remove whey.
Heat a pot of water to 180°F (82°C). Place curds in hot water, stretch with a spoon until elastic, shiny, and smooth.
Knead salt into the cheese, shape into a ball or small bocconcini.
Serve fresh, or refrigerate in brine for up to 1 week.

Nutrition

Serving Size: 1
per serving: Calories; 80

Amount/Serving % Daily Value

Fat: 6 grams; 8%
Saturated Fat: 4 grams; 20%
Cholesterol: 20 milligrams; 7%
Sodium: 150 milligrams; 6%
Carbs: 1 grams; 0%
Protein: 6 grams
Sugar: 1 grams
Fiber: 0 grams; 0%

En İyi Mozarellayı Yapmak İçin 10 İpucu

En iyi lor oluşumu için daima ultra pastörize edilmemiş süt kullanın.
Eklemeden önce sitrik asit ve peynir mayasını ayrı ayrı çözün.
Bir termometre kullanın; sıcaklığın doğruluğu çok önemlidir.
Lorları fazla karıştırmayın; Dokuyu korumak için nazik olun.
Lorları yalnızca 82°C'ye (180°F) ulaştıklarında esnetin.
Eşit dağılım için yoğururken tuz.
Hızlı çalışın; Mozzarella gerildiğinde hızla sertleşir.
Nemi ve lezzeti korumak için salamurada saklayın.
En iyi lezzet için, ideal olarak 2-3 gün içinde taze yiyin.
Şekillerle denemeler yapın: toplar, örgüler veya bocconcini.

Önerilerle birlikte servis yapın

Caprese salatası (domates, fesleğen, zeytinyağı)
Ev yapımı pizzada
Lazanya gibi fırınlanmış makarna yemeklerinde
Prosciutto ve zeytinli peynir tahtasında
Taze ekmek ve zeytinyağı sosuyla

SSS

S: Mozarella yapmak için yağsız süt kullanabilir miyim?
C: Tam yağlı süt kremalılık açısından en iyisidir; gözden geçirmek aynı sonuçları vermeyecektir.

S: Ev yapımı mozzarella peyniri ne kadar dayanır?
C: Buzdolabında salamurada saklanırsa 1 haftaya kadar.

S: Özel ekipmana ihtiyacım var mı?
C: Yalnızca bir termometre, oluklu kaşık ve tencere; süslü aletlere gerek yok.

S: Mozarella'yı dondurabilir miyim?
C: Evet ama doku değişir; en iyisi taze yenir.

S: Lorlarım neden düzgün şekilde oluşmadı?
C: Muhtemelen ultra pastörize süt veya yanlış sıcaklık nedeniyle.

Chef's Recommendation

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Yumuşak ve Kremsi Dokuya Sahip Taze Ev Yapımı Mozzarella

Fresh Homemade Mozzarella with a Soft and Creamy Texture

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

En İyi Mozarellayı Yapmak İçin 10 İpucu

Önerilerle birlikte servis yapın

SSS

Chef's Recommendation

Ülke/bölge

Dil

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Fresh Homemade Mozzarella with a Soft and Creamy Texture

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

En İyi Mozarellayı Yapmak İçin 10 İpucu

Önerilerle birlikte servis yapın

SSS

Chef's Recommendation

Join 5,000+ Home Cooks Who Sharpen Their Own Knives

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