Perfect!  Making fresh mozzarella cheese at home is easier than it sounds — it just takes good-quality milk and a few simple ingredients. The result? Soft, creamy mozzarella balls that taste far better than store-bought. Here’s a step-by-step detailed recipe:

 Homemade Fresh Mozzarella Cheese Recipe

Ingredients

• 1 gallon (3.8 L) whole milk (not ultra-pasteurized)
• 1 ½ tsp citric acid, dissolved in ¼ cup cool water
• ¼ tsp liquid rennet (or ¼ rennet tablet), dissolved in ¼ cup cool water
• 1 tsp kosher salt (or to taste)

Instructions

1. Prepare the Milk

• Pour the milk into a large stainless steel pot.
• Stir in the dissolved citric acid and heat slowly to 90°F (32°C), stirring gently.
  (This acidifies the milk, preparing it to curdle.)

2. Add Rennet & Form Curd

• Remove from heat and gently stir in the dissolved rennet.
• Cover the pot and let it sit undisturbed for 5 minutes.
• The milk should set into a custard-like curd. If it’s too soft, let sit another 5 minutes.

3. Cut the Curd

• Using a long knife, cut the curd into 1-inch cubes.
• Return the pot to low heat and slowly warm to 105°F (40°C) while gently stirring.
• The curds will shrink and separate from the whey.

4. Drain the Whey

• Remove the pot from heat.
• With a slotted spoon, scoop curds into a colander lined with cheesecloth.
• Gently press to drain excess whey.

5. Heat & Stretch the Curds

This is the fun part!

1. Heat a pot of water to 175°F (80°C).
2. Place the curds in a bowl and pour hot water over them (use gloves, it’s hot!).
3. Sprinkle with salt.
4. Using a spoon or your hands, fold and stretch the curds until smooth and elastic (like taffy).
   • If it breaks instead of stretching, reheat briefly in hot water.

6. Shape the Mozzarella

• Shape into balls, braids, or logs.
• Place shaped mozzarella into a bowl of ice water for 5 minutes to set.

7. Serve & Store

• Enjoy fresh mozzarella immediately — it’s best eaten the same day!
• To store, keep in lightly salted water or whey in the fridge for up to 3 days.

Tips & Variations

• Milk choice: Raw or pasteurized whole milk works best (avoid ultra-pasteurized).
• Creamier texture: Add a splash of heavy cream to the curds before stretching.
• Herbed mozzarella: Roll balls in fresh basil, oregano, or cracked pepper.
• Serving ideas: Use in Caprese salad, homemade pizza, pasta bakes, or just drizzle with olive oil and salt.

✨ Homemade mozzarella is soft, milky, and absolutely delicious — once you try this, you may never go back to store-bought!

Would you like me to also give you a quick 30-minute shortcut mozzarella recipe (faster, less technical) for when you don’t want to spend too long?