30-Minute Mozzarella Cheese Recipe

This classic Southern Italian cheese’s milky sweetness pairs perfectly with fresh vegetables, pizza, and just about anything else. 

How to make mozzarella cheese

Mozzarella is one of the most versatile cheeses in global cuisine. From making a cheesy pizza to fresh Caprese salads, mozzarella cheese adds a gooey sweetness to any meal. 

Traditionally in Ancient Italy, mozzarella cheese was only made using buffalo milk- however, in today’s world, cow’s milk is widely used to produce this cheese. Mozzarella is known as curd cheese that needs to be kneaded and stretched to form before serving. The process of making mozzarella is surprisingly very simple. Fresh mozzarella can be on the table in 30 minutes thanks to our handy friend, the microwave. Slice and serve warm with fresh tomatoes, basil, and a drizzle of balsamic vinegar. Mozzarella also makes a perfect addition to homemade pizza, lasagna, burgers, or just breaded and fried. 

how to make mozzarella cheese

How To Make Cheese

The Cheesemaking process uses heat, acid, and enzymes to break apart the different components in milk and manipulate them into the cheesy deliciousness that we know and love. Every cheese you’ve ever met starts with the same basic ingredients: Milk + Acid + Heat + Enzymes + Salt. Some cheeses stop right there, which we call Fresh Cheese, like the mozzarella included in this recipe. Jumping into more complex flavors and textures, like soft, aged cheese and hard cheese, requires manipulation of temperature, moisture content & fermentation.

The First Step of all cheesemaking is breaking the milk into curds and whey. This “breaking” is a chemical process. While milk proteins typically repel one another, when the pH is lowered, an enzyme is added, or the temperature raised, the proteins begin to suddenly attract one other and clump together in what we see as curdles. The liquid that the proteins leave behind is the whey. To learn more about these cheese basics, check out our Easin’ Into Cheesin’ Booklet. Now, let’s start our thirty-minute timer and get to making some fresh mozzarella cheese!


  • 1-Gallon Whole Milk (Not Ultra-Pasteurized) – Fresh Whole Milk Will Generate The Best Results.
  • ¼ Tablet Microbial Rennet, Dissolved In ¼ Cup Water – This Is Responsible For Curding Milk. (or 5 drops of liquid rennet.)
  • 1 ½ Teaspoons Citric Acid, Dissolved In ½ Cup Water – Without Citric Acid, The Cheese Will Turn Out Lumpy And Hard To Stretch.
  • 1 Teaspoon Cheese Salt Acts As A Natural Preservative. 

You can find all of the ingredients and resources you need in our Fresh Cheese Making Kit!

Banner cheese kit




30 Minute Mozzarella Cheese Recipe

5 from 2 votes Only logged in users can rate recipes

Recipe by Fermentaholics Course: Cheese, Cheesemaking, Mozzarella Cheese RecipeCuisine: Cheesemaking, Cheese Recipe, ItalianDifficulty: Easy




Prep time



Cooling Time



This recipe will make around 1-1.25 pounds of Mozzarella Cheese. For a larger batch, scale this recipe by multiplying the ingredients or toggle the serving size above.



  • Add milk and citric acid solution to a pot and begin heating over medium heat.
  • Once milk has reached 90°F, add diluted rennet and stir thoroughly for 30 seconds.
  • You’ll notice a thick curd beginning to form. Continue heating, stirring gently, until it reaches 105°F. Remove from heat and let sit for 5 minutes.
  • Prepare a water bath: fill a large bowl with room temperature water. Set aside.
  • Scoop curds out into a large microwave bowl and drain off excess whey.
  • Heat and knead: Microwave on high for 90 seconds. Wearing gloves, knead the curd in the bowl about 10 times to help distribute the heat.
  • Drain off any whey and sprinkle with salt. Microwave for another 30 seconds, then knead about 10 times.
  • Repeat the heat and knead process until the curd begins to come together and you’re able to stretch it apart without it breaking. Stretch it a few more times to achieve the shiny mozzarella look.
  • Shape: stretch and form into a ball or log and plunge into the water bath to prevent further melting. Let it sit in the bath for 5 minutes to cool before serving and storing.


  • High-quality milk yields high-quality cheese! You can use cow, sheep, goat or buffalo milk to make cheese. Each type has different ratios of fat and protein and lend their own unique flavor. Purchase the least processed, most local whole milk you can find.

Did you make this recipe?

Tag @fermentaholics on Instagram and hashtag it #fermentaholics

Like this recipe?

Follow us @Fermentaholics on Pinterest

Did you make this recipe?

Like us on Facebook