How to Make Mozzarella: Step-by-Step Guide By Master Chef Gianluca Deiana Abis
Making authentic mozzarella at home is an ancient Italian tradition that requires precision, quality ingredients, and a deep understanding of dairy transformation. This step-by-step guide will take you through the traditional method of making mozzarella, ensuring the best texture, stretch, and flavor.
1. Understanding the Basics of Mozzarella
Mozzarella is a pasta filata (stretched-curd) cheese, meaning the curd is heated and stretched to develop its elastic texture. This process is what gives mozzarella its signature stretch and softness.
Types of Mozzarella You Can Make:
Mozzarella di Bufala (made from water buffalo milk, creamier and richer)
Fior di Latte (made from cow’s milk, firmer and less tangy)
Smoked Mozzarella (Affumicata)
Burrata (filled with creamy stracciatella)
For this recipe, we will focus on making Fior di Latte (cow’s milk mozzarella), the most common and perfect for pizza and fresh dishes.
2. Ingredients for Authentic Mozzarella
4 liters (1 gallon) of fresh, raw cow’s milk (or pasteurized whole milk, but avoid ultra-pasteurized milk)
1/4 teaspoon liquid rennet (or 1/2 rennet tablet, dissolved in 1 tbsp of cool water)
1 teaspoon citric acid, dissolved in 1/4 cup of cool, chlorine-free water
1 teaspoon salt (preferably sea salt)
1 liter (4 cups) ice-cold water (for cooling the mozzarella after stretching)
Chef Tip: If using store-bought milk, make sure it is NOT ultra-pasteurized, as this will prevent curd formation.
3. Step-by-Step Process for Making Mozzarella
Step 1: Acidifying the Milk (Coagulation Begins)
Pour the cold milk into a large stainless-steel pot.
Add the dissolved citric acid and stir gently to mix evenly.
Heat the milk over low heat to 32°C (90°F), stirring occasionally.
Once at the correct temperature, turn off the heat and prepare for the rennet.
What’s Happening? The citric acid helps lower the milk’s pH, allowing the rennet to form curds later. This is essential for good texture.
Step 2: Adding Rennet and Forming Curds
Add the rennet solution to the warmed milk and stir gently for about 30 seconds.
Cover the pot and let the milk sit undisturbed for 5-10 minutes, or until it solidifies and resembles custard.
Test the curd: insert a clean knife and pull—if it breaks cleanly, it’s ready.
What’s Happening? The rennet is an enzyme that coagulates the proteins in the milk, forming a gel-like curd.
Step 3: Cutting and Heating the Curd
Using a long knife, cut the curds into 1-inch cubes in a grid pattern.
Gently stir the curds while heating to 41°C (106°F) over low heat.
Continue stirring for 5 minutes, allowing the curds to firm up slightly.
Chef Tip: The smaller the curds, the firmer the final mozzarella texture.
Step 4: Draining the Whey
Once the curds are firmer, use a slotted spoon to transfer them into a fine-mesh strainer.
Let the curds drain for 5 minutes, allowing excess whey to drip off.
Reserve some whey for storage if making mozzarella balls later.
What’s Happening?Draining the whey removes excess moisture, concentrating the proteins and fats in the curds.
Step 5: Heating and Stretching (Pasta Filata Technique)
Heat a pot of water to 80-85°C (175-185°F) (almost boiling but not boiling).
Place the drained curds into a bowl and pour hot water over them, covering completely.
Let sit for 1 minute, then use a wooden spoon to start folding the curds.
When curds become elastic and stretchable, begin kneading like dough and pull to develop the cheese’s structure.
Repeat dipping into hot water and stretching until smooth and shiny.
What’s Happening? This step transforms the curds into pasta filata, making mozzarella soft, stretchy, and pliable.
Chef Tip: If curds break instead of stretching, the water isn’t hot enough, or the acidity is incorrect.
Step 6: Shaping the Mozzarella
Form the mozzarella into balls (Bocconcini, Ovoline, or a large log) by folding and tucking the cheese under itself.
Once shaped, place in ice-cold water for 5 minutes to firm up.
Chef Tip: For a firmer mozzarella, store in salted whey instead of plain water.
7. Storing and Enjoying Fresh Mozzarella
Fresh mozzarella is best eaten within 24 hours, but it can be stored in whey for 2-3 days in the fridge.
For longer storage, mozzarella can be vacuum-sealed and refrigerated for up to a week.
Never freeze fresh mozzarella, as it destroys the texture.
Why This Traditional Method Matters
By following this authentic mozzarella-making technique, you are preserving centuries-old Italian traditions that originated in Campania and Puglia. Unlike industrial mozzarella, this method ensures:✅ Better flavor – No additives, just pure milk.✅ Perfect texture – Creamy inside, stretchy outside.✅ More natural process – Handmade and free from artificial stabilizers.
Final Thoughts
Making mozzarella at home requires patience and precision, but the result is far superior to store-bought cheese. Whether you use buffalo milk for a richer taste or cow’s milk for a firmer texture, the key is in the stretching and acidification process.
What to Use It For?
Caprese Salad (Mozzarella, tomatoes, basil, EVOO)
Pizza Napoletana (Mozzarella Fior di Latte for the perfect melt)
Pasta alla Sorrentina (Melted mozzarella over baked pasta)
Stuffed Mozzarella Bites (Filled with truffle, pesto, or prosciutto)
Now that you know how to make mozzarella from scratch, you can bring a piece of Italy into your own kitchen!
Buon Appetito! 🍽️
Master Chef Gianluca Deiana Abis
Kommentare