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Hand Made Mozzarella

Yields4 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hr

Knowing how to make your own mozzarella is a dangerous thing.

 6.65 gals whole milk
 23 drops rennet
 2 tbsp salt

Bring the milk to a temperature of 96.8F (36°C)


Add the rennet and leave to curdle for about 3 and 1/2 - 4 hours


The result is what we call Cagliata (it is practically a big lump of solid cheese) that is cut in various pieces and then it is kneaded and manipulated in boiling water to give it the final desired shape (examples: small bocconcini or bites, big mozzarella, a treccia or braid, the nodini or knots, and more).

Nutrition Facts

Servings 4