How to Prepare Mozzarella Cheese at Home Without Using Rennet

1. Heat the Milk: Transfer the milk into a big saucepan and bring it to a temperature of around 90°F (32°C) over medium heat. To keep the milk from burning, stir it every now and again.
2. Add the Citric Acid: Take the milk off the heat source and gradually whisk in the citric acid after it reaches the correct temperature. To make sure the citric acid is mixed evenly throughout the milk, keep stirring gently for a few more minutes.
3. Curdle the Milk: Put the pot back on the burner and keep heating the milk until it reaches around 40°C, or 105°F. The milk should begin to split into curds and whey as it begins to curdle.
4. Drain and Form the Cheese: Set a colander over a big basin or sink and cover it with cheesecloth. Allowing the whey to drain away, carefully pour the curdled milk through the cheesecloth. Gather the cheesecloth’s corners, then gently press any extra liquid out. Next, use your hands to massage the curds until they form a cohesive, smooth mass.
5. Savor the Mozzarella Cheese You Made at Home: The cheese is ready to eat once it has cooled down a bit. Utilize it right away or put it in the fridge to use at a later time. Cut into thin slices for caprese salads, melt it over pizzas, or just eat cheese as a satisfying snack by itself.

You can make your own homemade mozzarella cheese that’s ideal for adding a hint of cheesy pleasure to all your favorite foods with just two basic ingredients and a little perseverance. Try this simple recipe and experience the delight of handmade cheese!